
/ 



LIBRARY OF CONGRESS, 

- 

Chap._J_.„ Copyright No._ 

ShelfJijl2.5. 


UNITED STATES OF AMERICA. 






































X 


KITCHEN IN THE OLDEN' TIME. 























TRIED , TESTED , PROVED 


THE 



HOME COOK 



COMPILED FROM RECIPES CONTRIBUTED BY LADIES OF CHICAGO 


AND OTHER CITIES AND TOWNS; ORIGINALLY PUBLISHED 


FOR THE BENEFIT OF THE HOME FOR THE 


FRIENDLESS, CHICAGO. 


-With dispatchful looks, in haste 

She turns, on hospitable thoughts intent. 
What choice to choose for delicacy best, 

What order, so contrived as not to mix 
Tastes not well joined, inelegant, but bring 
Taste after taste upheld with kindliest change. 



—Paradise Lost. 




a 





♦V \ 


V'nJJio'N 



SILVER, BURDETT & CO., PUBLISHERS, 
New York . . . BOSTON . . . Chicago. 

1896. 



J 9 9 7 > sB ~ 






Copyright, 

a. d. 1874,1875 AND j 875> 1877, and 1896. 

By J. FRED WAGGONER. 



PREFACE. 


In issuing this new edition of the Home Cook Book, 
the Publishers take renewed pleasure in acknowledging 
the kind favor with which the work has been received 
by the intelligent housekeepers of the country, by whose 
appreciative judgment alone it could have attained to 
such extraordinary success. In accordance with the 
promise made at the outset, improvements have been 
made from time to time, each adding to the value of 
the work, and increasing its just popularity. Pursuant 
to the same policy, the present edition is still further 
enriched by the addition of three new articles, which 
have been prepared expressly for this work : — “ House¬ 
keeping in the Twentieth Century,” by Anna Barrows, 
Co-editor of The American Kitchen Magazine (Bos¬ 
ton) ; u Home Making and House Furnishing,” by 
Juliet Corson, author of “ Family Living on $500 a 
Year,” etc.; and “Oil and Gas Stove Cooking,” by 
Emma P. Ewing, Principal of the Chautauqua (N. Y.) 
Cooking School. It will be seen, that in its chief and 
distinctive character as a collection of choice and valuable 
recipes, tried and approved by housekeepers of first in¬ 
telligence and most ample experience, the work is 
unchanged. 



9 


INDEX. 


Pages 

HOUSEKEEPING IN THE TWENTIETH CENTURY . . 5—8 

HOME MAKING AND HOUSE FURNISHING .... 9—21 

OIL AND GAS STOVE COOKING 22—26 

TABLE TALK — Refinement, Regularity, Setting of Table, Serving, 

Lunch, Dinner, Crockery, Dining Room.27—32 

DINNER ETIQUETTE — Invitations, When to Arrive, Introduc¬ 
tions, Furniture, Getting to Table, Table, Order of Wines, Indi¬ 
vidual Etiquette.• 33—40 

MARKETING.41—47 

SERVANTS.48—55 

UTENSILS — Wooden Ware, Tin Ware, Iron Ware, StoneWare, 

Brushes.56—57 

SOUPS.58—71 

FISH.72—79 

SHELL FISH — Oysters, Lobsters, Crabs, Clams, etc. . . . 79—87 

POULTRY AND GAME.88-98 

MEATS.99—119 

SALADS, SAUCES AND PICKLES.120—135 

SWEET PICKLES.136—138 

SOUR PICKLES.138—149 

BREAKFAST AND SUPPER — Toast, Codfish, Hash, Breakfast 

Cakes, Eggs, Buns, etc.150—167 

VEGETABLES.168-180 

PUDDINGS.181—213 

PUDDING SAUCES.214-216 

PIES.217—230 

CUSTARDS, CREAMS, ETC. 231-248 

ICES. 249—253 

FRUITS. 254-270 

CANDY. 271-276 

BREAD AND YEAST. 277—321 

WEIGHTS AND MEASURES. 321 

CAKES. 322—366 

DRINKS. 367—371 

MISCELLANEOUS. 372—388 

SICK ROOM.' 389—395 

BILLS OF FARE. 396—400 


( 4 ) 



























THE 


NEW HOME COOK 



HOUSEKEEPING IN THE TWENTIETH 

CENTURY. 


The next generation will doubtless see even greater 
progress in the arts and sciences than has been made in 
these latter years of the nineteenth century. Will there 
be a similar advance in the appliances and methods 
which regulate our home life? There is certainly an 
opportunity for it, since, thus far, improvement in the 
kitchen has not kept pace with that in other depart¬ 
ments of our civilization. What will be accomplished 
in the future depends mainly upon the individual house¬ 
keeper, and whether she is ready to claim the aid of 
modern science in improving existing conditions, or 
whether she is contented to keep house as her grand¬ 
mother did. The mothers of to-day must see to it that 
their daughters have opportunities to apply the knowl¬ 
edge they gain in school to the everyday duties of home 

( 5 ) 









6 


THE HOME COOK BOOK. 


life. There is so little practical application of science in 
the kitchen that many girls never see any connection be¬ 
tween physics and chemistry and the drafts and dampers 
in a stove or the behavior of yeast or baking powder. 
This is the office of the schools of cookery and house¬ 
hold science — to teach the reason for common pro¬ 
cesses and to reduce housekeeping to a systematic busi¬ 
ness. Any young woman receiving training in such a 
school, supplemented by home practice, will retain the 
best features of the housekeeping of the past and be 
ready for the new methods of the future. 

The rapid advances in the study of bacteriology are 
imposing new burdens upon the housekeeper, which she 
will cheerfully accept when she realizes that the health 
of her family is dependent upon such details. We are 
learning that surface or apparent cleanliness is not suffi¬ 
cient; everything must be chemically clean, free from 
any foreign substance. To this end the coming house¬ 
keeper will select utensils of the best material and the 
simplest pattern, with no grooves and crevices where 
dangerous micro-organisms can lurk. Every article of 
furniture and every decoration will be chosen with re¬ 
gard to the possibility of keeping it cleanly with little 
waste of labor. 

Future generations may be expected to learn, what 
the housekeepers of to-day have not discovered, that 
time has a definite value and must be counted in the 
cost of any process or article of food. It is often wiser 
to pay a few cents more for a reliable article, than to run 
the risk of obtaining either an unhealthful food or some¬ 
thing that will require time and strength in its prepara¬ 
tion. 


HOUSEKEEPING IN THE TWENTIETH CENTURY. 7 


In the serving of our food at table there is a greater 
degree of refinement apparent in each generation. The 
modern tendency is away from the gross abundance of 
the past and toward simplicity and originality in such 
service. Little that is uneatable is allowed to appear on 
the table, and individual portions are very popular, 
while carving is becoming a lost art save in hotels. 
Where our great grandmothers aimed to have a bountiful 
supply in great variety, to excite the appetite, the house¬ 
keeper of the future will strive to adapt the food to the 
individual needs of the different members of her family, 
that no energy shall be wasted in disposing of undesira¬ 
ble substances. She will endeavor to serve what is pre¬ 
pared in the most attractive manner, since our enjoy¬ 
ment of food depends largely upon its appearance, and 
its nutritive value is often in direct proport on to its pal- 
atability. 

“ What a man eats that he is,” is a familiar proverb ; 
or, as the same idea has been expressed by one who has 
studied the effect of foods, “Our successors may even 
dare to speculate on the changes that converted a crust 
of bread, in the brain of Shakespeare, into the concep¬ 
tion of the immortal Falstaft.” 

At present, too often, the only indication of zeal for 
better foods on the part of housekeepers is shown by a 
demand for new recipes. In the future more thought 
will be given to the scientific laws which govern the 
processes of cookery, and which are not always made 
clear by the cook-books of to-day. Just as the musical 
compositions and paintings of the old masters are con¬ 
stantly reproduced, so the recipes of our ancestors are 
now used with slight changes, and will be for genera- 


8 


THE HOME COOK BOOK. 


tions, but with continual adaptation to improvements in 
materials and utensils. The housekeeper of the twenti¬ 
eth century will have learned that it is more satisfactory 
in the end to have simple food in perfect condition, than 
to strive after novelties, or disguise imperfect material 
with elaborate seasonings and high-sounding names. 
Processes and proportions will to some extent take the 
place of recipes, but cook-books will not lose their charm. 
There are many suggestions to be gained from these, 
even where a recipe cannot be followed strictly. 

In the years to come, housekeepers will have learned the 
power and value of cooperation, and many undertakings 
which are dreaded to-day will have lost their terror. 
Through cooperation, the fireplace has given way to the 
cookstove and the range, which are gradually yielding to 
the gas and oil stoves, and may ultimately be displaced 
by electrical appliances. In the same way greater per¬ 
fection has been attained in our food materials, much of 
the tedious preparation which our grandmothers were 
obliged to carry on in their individual homes now being 
done for the community by the aid of machinery. 

All this is eliminating the drudgery from our house¬ 
keeping, and in this way that problem of the present cen¬ 
tury, “the servant-girl question,” may ultimately be 
solved. The hands which cannot be skilled in half a 
hundred trades, to carry on the manifold duties of gen¬ 
eral housework, can be trained to one, and in factories 
may be directed to prepare someone portion of the daily 
food ; while the housemother, with trained mind and 
deft fingers, and with water, steam, gas, and electricity 
at her command, may in the home blend the efforts of 
these outside laborers in the forms most pleasing and 
valuable to her own home circle. 


Anna Barrows. 


HOME MAKING AND HOUSE 
FURNISHING. 


The entrance to a house, the first impression it gives, 
may indicate the nature of its occupants ; indeed, one’s 
habitat of necessity takes on a certain air of personality. 
This is less a question of outlay than of individuality. 

A homelike atmosphere is suggested, even amid the 
plainest surroundings, by subtle, artistic touches, that 
cannot be effected by the most lavish display when there 
is no guiding spirit of culture. The effect of expendi¬ 
ture at hazard never equals the exercise of refinement 
and taste ; and therefore the simplest home which has 
been made thoughtfully is more homelike than a fine 
house fitted up by a tradesman. 

Thanks to the work of such household artists as Mrs. 
Holmes and the Wheelers, every young housewife now 
has it in her power to impress her own taste upon her 
home, always providing she possesses that invaluable 
quality which New England people call 44 faculty.” 
She can materialize every beauty of artistic needlework 
upon the hangings, scarfs, and draperies which form so 
important a part of the furnishing of the modern house; 
her spare moments cannot be better employed than in 
the embellishing: of her home. 

o 



10 


THE HOME COOK BOOK. 


THE ENTRANCE HALL. 

Entering a house from the bright sunlight the eye 
tolerates an excess of color and light. For this reason 
the carpets and fittings may be as rich as the circum¬ 
stances of the occupants will permit. Gilding and 
brass-work is admissible, shown in lanterns, rods, etc. 
Rugs laid upon the floor-tiles or marbles, or a rather nar¬ 
row carpet to afford footing upon the polished wood of 
floor and stairway, and door-hangings in harmonious 
contrast, go far towards furnishing the entrance hall. If 
there is space, an open fireplace gives an air of comfort 
that no other effect can produce ; its glancing flames and 
the radiance of a bright colored lantern are the very 
lights of home. A few comfortable or picturesque chairs 
or benches, and some receptable for hats and umbrellas, 
will suffice for furniture. 

CARPETS AND RUGS. 

The choice of carpeting for halls and rooms should 
be decided by fitness and cost. The prevailing tendency 
is to dark, rich colors for halls, stairways, and well- 
lighted south rooms; light colors are best for north 
rooms and bed-chambers, and neutral tints for parlors 
and living-rooms where the furniture is varied in color 
and effect; drawing-rooms call for careful treatment, 
elaborate in proportion to other conditions. 

Carpets and hangings should harmonize, and their 
colors combine well with walls and furniture. For con¬ 
stant wear body brussels is one of the most durable of 
ordinary carpets; ingrains of good quality answer well 
in sleeping-rooms, preferably made into rugs. Oriental 


HOME MAKING AND HOUSE FURNISHING. 


11 


rugs are admirable, but very expensive unless bought when 
some large importing house offers them at special rates. 
The American Smyrna rugs are well colored, and wear 
satisfactorily. The use of rugs, or carpets made into 
rugs, laid upon hard wood floors, is much more con¬ 
ducive to health and cleanliness than nailed floor cover¬ 
ings, which are freed from dust with difficulty and 
which afford harborage to moths and poisonous germs. 

DOORS AND PORTIERES. 

In a private house, or an apartment occupied only by 
one family, there is but little occasion for doors for the 
purpose of seclusion, except in sleeping-rooms. And, 
so far as that is concerned, doors offer comparatively 
slight obstacle to persons intent upon observing the oc¬ 
cupants of rooms ; the best preventative for unpleasant 
espionage is to have no uncomfortable secrets : if these 
exist closed doors will not conceal them effectually. 
Portieres are a better protection against draughts than 
doors; they can be arranged with double cords, ample 
enough to shut off' all excess of air, while they admit 
enough to thoroughly ventilate any ordinary apartment. 
The texture of hangings is decided by their purpose and 
cost. Rooms exposed to a northern light will bear rich, 
bright colors, reds and golds; while sunny southern 
rooms call for cool, dark shades of green and blue, and 
kindred tints that modify or absorb any excess of light. 

Two different tints of red, green, or blue produce a 
bad effect; not two shades of one color, for harmonious 
studies of color make beautiful rooms; either all the 
shades of one color must blend in perfect combination, 
or various colors in draperies, walls, and furniture must 


12 


THE HOME COOK BOOK. 


contrast. The soft fabrics hang in naturally graceful 
folds; the best are the various Indian goods, old Persian 
and Oriental shawls, and scarfs; fine, soft rugs drape 
well; velvets are apt to be stiff, but velveteen is excel¬ 
lent in effect, as also are serge, double-face canton flan¬ 
nel, and camel’s hair; chuddahs and afghans make 
beautiful hangings. The heavier Oriental stuffs that are 
stiff'with gold embroideries should be hung nearly flat 
like the large, soft rugs ; they are very effective in dark, 
richly colored rooms, and in entrance halls. All the 
dark woolen fabrics and the Asiatic fur rugs should be 
guarded against the inroads of moths. 

Dining-room draperies are best made of any other 
fabric than wool; this gathers and retains the odors of 
food; the atmosphere of this room above all others 
should be pure and clear, without a suggestion of any 
by-gone feast — a Nemesis of hospitality'—to disturb 
anticipation of enjoyment in those to come. 

THE PARLOR AND LIVING ROOMS. 

Unless the establishment is grand enough to afford a 
room of state reception for special and formal entertain¬ 
ments, an actual drawing-room, the parlor should be 
what its name indicates, and what it was in the man¬ 
sions on the continent — the talking-room — where the 
household congregates for reunion and entertainment. 
In the ordinary middle-class American house there is no 
occasion for a room of state; friends cannot be more 
highly complimented than by being received into the 
home circle in the living-room. With careful manage¬ 
ment this apartment never need be too disorderly to be 
seen by strangers. What if the piano be open, the table 


HOME MAKING AND HOUSE FURNISHING. 


13 


littered with papers and books, and the sewing-machine 
covered with work? All these are evidences of use. 
And if the children’s toys are scattered about, who 
would not rather see them than know that the house has 
no children to brighten and bless it? 

Knowing that dark, rich furniture shows wear earli¬ 
est, it is best to furnish the parlor with rather light 
neutral colors and the most durable of fabrics in carpet¬ 
ing and upholstery. The number of articles of furniture 
will depend upon the amount of money which can be 
spent upon them. A large table with drawers is nec¬ 
essary for the centre of the room, a lounge or sofa, made 
comfortable with cushions, two or three easy chairs, and 
a musical instrument of some sort, for music and books 
will often keep young people at home when lacking 
them they would wander in quest of less innocent 
amusement. 

The question of floor covering is to be decided by 
taste and available funds, rugs and polished floors being 
preferable. Other articles of furniture can be added as 
they become necessary, and pictures and ornaments 
chosen as they appeal to the taste, not merely because 
they are esteemed ornamental. The curtains and cover¬ 
ings for furniture indicate the discrimination and ability 
of the housewife ; embroidered scarfs are preferable to 
the old-style tidies as affording greater scope for adorn¬ 
ment, remaining fresh longer, being less in the way, and 
not so entirely concealing the woodwork of the furni¬ 
ture upon which they are placed. 

Housewives who desire healthful homes can secure 
the amount of light and air required and still possess 
their souls in patience if they heed the advice to choose 


14 


THE HOME COOK BOOK. 


neutral colors and thin fabrics for rooms intended for 
daily use. The pest of flies in summer, which this in¬ 
dulgence implies, can be modified by placing in the 
windows boxes of calceolarias and geraniums, and a 
castor-oil plant outside; the leaves of this plant in a 
room will drive out the flies; and there is also the 
reserve-force of insect powder made from Persian camo¬ 
mile. Dark, closed rooms are most unhealthy. The 
penalty of ill-health is too great a price to pay for the 
saving of furniture and carpets. Furnish suitably; then 
open the windows and let in health in the form of air 
and sunlight. The effect of ivory scrim, madras, or 
some kindred fabric, at the windows, of glossy light 
paint brightened up with a line of gold or some bright 
color, light wood-work and furniture, some pretty 
chintz or light wool fabric for upholstery—what could 
be found more cheerful ? When such a room shows 
evidence of wear, it can be freshened at slight expense, 
even by the hands of the housewife who can adapt her¬ 
self to everyday uses. 

When there is a library its chief furniture is book¬ 
cases, one or two writing tables, a lounge and some 
comfortable chairs ; in minor respects the furnishing is 
not unlike that of other rooms. 

DINING-ROOM, KITCHEN, ETC. 

In the dining-room the carpets and draperies should 
be only those which are essential for comfort. As al¬ 
ready indicated, woollen should be avoided as far as 
possible, because of its tendency to absorb and retain 
odors. The chairs should be comfortable and portable. 
A dining table is necessary, the extension pattern being 


HOME MAKING AND HOUSE FURNISHING. 


15 


generally preferred, and either a side-table with drawers 
for linen and silver, or a sideboard. If there is a sunny 
window a box of plants is a lovely addition to the out¬ 
look. If only one open fire can be enjoyed it should be 
in this room, for a cheerful dining-room naturally be¬ 
comes the family room, unless there is a special living- 
room or sitting-room. In this case the necessary arti¬ 
cles of furniture gradually accumulate there. Mother’s 
wark-table and machine, and father’s easy-chair or 
lounge readily find a place near the open fire in winter, 
and by the window in summer; the family will rally 
about these two centres of attraction as naturally as bees 
about honey-bearing flowers. The windows should 
freely admit both light and air, being screened only so far 
as privacy from outside observation requires. 

The kitchen should have hard or polished walls that can¬ 
not attract any deleterious absorptions, a polished or oil- 
clothed floor which can easily be cleaned, windows that 
afford plenty of light and air; the furniture should be 
only that which is absolutely necessary, a stove, two 
tables, a few wooden chairs, a dresser, and the neces¬ 
sary utensils and dishes. When there is laundry-work 
to be done in the kitchen the proper appliances should 
be provided. As kitchen-wares become yearly cheaper 
and more varied it is best to buy only those which are 
necessary for daily use. A refrigerator should be placed 
somewhere near the kitchen, in a cool position, but not 
in the cellar, for there its own dampness would soon 
injure it. 


16 


THE HOME COOK BOOK. 


BEDROOMS AND NURSERY. 

The upper portion of the house remains to be consid¬ 
ered. The remarks concerning one sleeping-room will 
apply to all unless there are many and the desire is to 
furnish them differently: taste will then decide the 
variations. 

First, in regard to air and light, without which in 
abundance we cannot live; healthful, normal sleep de¬ 
mands that sleeping-rooms should be freely exposed to 
light — sunlight, if possible, during the day — and 
should be well aired. For night ventilation where 
freely opened windows are not considered advisable, 
the window-board described below will meet all the 
requirements of health. In ordinary sleeping-rooms, 
opening to the external air, perfect ventilation without 
draught can be secured by the following device: raise 
the lower sash three or four inches, and fit under it a 
thin board which entirely fills the opening between the 
sash and the window-seat; the air will enter through 
the aperture where the two sashes overlap in the mid¬ 
dle of the window, without creating any perceptible 
draught. 

The fittings of all sleeping-rooms should ensure com¬ 
fort, order, convenience, and cleanliness ; employ only 
enough furniture to secure these; all other things are 
superfluities. Avoid heavy or excessive draperies ; their 
effect is tempting, but remember that all except the 
lightest fabrics make a sleeping-room seem stuffy. 
Above all never exclude light and air. If the toilet- 
table and bed are draped to match the windows use 
only the lightest fabrics of linen, cotton, or silken 
texture, sheer, and delicate of hue. 


HOME MAKING AND HOUSE FURNISHING. 


17 


Entire bedroom sets are now made of rattan and bam¬ 
boo; they are light to move, easily kept clean, healthy, 
and durable. A set consisting of table, lounge, and 
half a dozen chairs, costs from fifty dollars upwards. 
Bedsteads and bureaus are more expensive than the 
smaller pieces. Chiffoniers and toilet-tables replace the 
old-fashioned bureau in many houses. Entire bedroom 
sets in light natural and enameled woods are now sold as 
low as twenty-five dollars. In short, the sleeping-room 
can be furnished at low cost, or no end of money can be 
spent upon fanciful and dainty fittings. For absolute use 
there is needed either a bureau or chiffonier with a mirror, 
or a toilet-table or wash stand with glass and drawers and 
the accompanying china; a table, and a small work- 
basket for traveller’s emergencies, and writing materials 
for the use of passing guests, a lounge or easy chair and 
two small chairs ; these may be of bamboo, cane, or 
wood, with comfortable cushions; the bed, rugs, and 
light window curtains or shades complete the necessary 
furniture of the room. 

The bed is the most important article of furniture. 
As a rule wooden bedsteads are cumbersome, difficult 
to handle and keep clean, although one would fain be¬ 
lieve that unpleasant pests never appear in well- 
kept houses; however, as they do gain access in clothes 
brought from the laundry, in travelling trunks and divers 
ways, unceasing vigilance is the only safeguard ; keep 
the bedsteads and woodwork of the room dusted with 
Persian insect-powder, and occasionally wash them with 
alum water, or a weak solution of carbolic acid. 

Brass bedsteads are pretty, healthful, and easy to handle ; 
they are very durable on account of the lacquer with 


18 


THE HOME COOK BOOK. 


which they are finished. Iron bedsteads enamelled in 
white and other colors are less expensive than the brass 
ones. Beds intended to be closed in the daytime are 
seldom healthful because there is imperfect provision 
for ventilating the bedding ; the best ones are open at the 
back, fitted with a mattress of woven wire and covered 
with blankets. Woven wire mattresses and pillows, 
with a thick blanket folded under the sheet, make the 
most sanitary beds. Health demands that thick mat¬ 
tresses of hair or any kindred substance should be re¬ 
made every two years; otherwise they accumulate un* 
sanitary substances from various sources. 

Bed-coverings should be made of woollen, as light as 
is consistent with warmth; cotton coverlids are not 
desirable ; when blankets are too expensive it is better 
to tack several thicknesses of newspaper between two 
thin covers, and use them in place of the so-called com¬ 
forters made by quilting cotton between two folds of 
cloth. When feathers or down are used in the sleeping- 
room they should be sunned and aired daily. 

Hammocks, or cots canvas-covered or fitted with 
woven-wire, covered with blankets, make very com¬ 
fortable and healthful beds. Let some young mother fit 
up one beside her bed instead of the ordinary crib, and 
see how baby will thrive in this nest, warm and airy at 
the same time. The addition of the baby’s bed, bath, 
and dressing-basket transforms the ordinary bed-room 
into a nursery. 

Polished or oiled floors with rugs or mattings are 
better suited for sleeping-rooms than nailed carpets, 
which accumulate dust, afford shelter for moths, and 
gather germs of disease from any chance source. Mat- 


HOME MAKING AND HOUSE FURNISHING. 


19 


tings can easily be kept clean by rubbing them occa¬ 
sionally with a cloth tied over a broom and moistened 
with salted water. A fur rug at the bedside is a great 
comfort, and needs but shaking for neatness’ sake : the 
Japanese goatskins sell at about two dollars and a half 
each, either two or four making a rug, the latter six feet 
square. A rug at the bedside and another at the toilet 
stand, make a hard-floored room entirely comfortable for 
the occupancy of any save an invalid, for whom the 
number of rugs may be increased, but even a scant supply 
is preferable to a nailed carpet. 

A word of caution about mirrors: do no allow the 
sunlight to fall upon them, because it occasions a separa- 
. tion of the particles of amalgam upon the back, and 
gives them an inequality of surface which interferes with 
reflection and light. 

In furnishing bedrooms, generally, the lighter the mate¬ 
rial used the better for comfort and health ; light-weight 
furniture, light, sheer fabrics for draperies, light woollen 
coverings for warmth. Light, neutral colors are better 
for paint and upholstery, and neutral-tinted carpets or 
rugs that will not fade in strong light; all these things 
show ordinary wear less than darker and heavier ones. 
In those parts of the country where soft coal is used, the 
question of expediency may arise. So far as my per¬ 
sonal experience goes, and that of friends who have long 
been residents in the West, the dark-hued fabrics gather 
the obnoxious dust as quickly as lighter colored stuffs, 
but it is not so apparent to the eye ; to the touch it is 
instantly revealed, even under the most favorable cir¬ 
cumstances. The question is whether one shall choose 
dark woollen and silken goods that must accumulate 


20 


THE HOME COOK BOOK. 


smoke and dust, until the semi-yearly cleaning day ar¬ 
rives ; or whether materials shall be used that can be 
washed frequently and so kept fresh, like one’s personal 
clothing. 

In the furnishing of bedrooms, a capable housewife, 
who has strength and some artistic taste, can economize, 
and at the same time beautify her home, by purchasing 
unpainted furniture at the factory, or through some 
dealer, and finishing it at home in any chosen color, or 
with ebony varnish. The paint-shops sell a glossy mix¬ 
ture of paint called china-finish, which can be applied to 
hard, well-seasoned wood, which has first been tinted as 
desired. Light hues, with darker lines of the same color, 
or panels outlined with gold paint, produce good effects 
when harmonizing with rugs and draperies. Ebony fin¬ 
ishes well with brass, which can be bought in great vari¬ 
ety at the house-furnishing and cabinet-makers’ shops. 
Rooms fitted up in this way, with bright-colored chintz 
draperies and homemade rugs, are really beautiful, 
besides being monuments to the designer’s good taste 
and ingenuity. If not in too great haste to furnish at 
first, such a housekeeper may indeed become the home¬ 
maker, and every part of her habitation show her culture 
and ability. 


HOUSEHOLD ORNAMENTS. 

But little has been said about pictures and ornaments 
in any room, because their selection depends entirely 
upon the owner’s taste as regulated by the amount avail¬ 
able for such indulgences. As for artistic things, 
oriental china, bronzes, and bric-a-brac in general, the 
length of one’s purse is the only possible condition; 


HOME MAKING AND HOUSE FURNISHING. 21 

one’s personal longings would probably never be entirely 
satisfied, for the fever of the collector “ grows by what 
it feeds upon.” 


Juliet Corson. 


OIL AND GAS STOVE COOKING. 


When one becomes accustomed to a particular ma¬ 
chine, implement, or utensil, and grows familiar with 
the methods of operating or handling it, one is apt to 
fancy that particular kind the best that has been in¬ 
vented for the purpose for which it is designed. 
But as improvements are being made every year in 
nearly all articles that are worth improving, it is a very 
difficult and delicate matter for any one to unqualifiedly 
assert, that, of a dozen different articles designed for the 
same use, all excellent in the main, any special one is 
the best. This is notably the case in regard to stoves ; 
and in selecting a stove, whether designed for coal, 
wood, gas, gasoline, or oil, there is no safer rule to fol¬ 
low than this: — Examine the newest patterns in the 
market; obtain the opinions of reliable dealers concern¬ 
ing them ; consult your own taste in regard to minor 
details ; then make your purchase. If you exercise or¬ 
dinary judgment in your choice, and afterward use ordi¬ 
nary common sense in the management of the stove 
selected, you will probably have the one best adapted to 
your needs. 

The printed directions for the management of gas, 
gasoline, and oil stoves, which always accompany them, 
should be studied till thoroughly understood, and should 

(22) 



OIL AND GAS STOVE COOKING. 


OQ 

JmiO 


be implicitly followed if you wish to obtain the most 
satisfactory results. The inventors of stoves are likely 
to understand the principles governing their invention, 
and unless you know , from practical experience, that the 
directions are incorrect, it is safe to be guided by them in 
every particular. 

Objections are made by a good many people to vapor 
or gasoline stoves on account of danger from their use ; 
but the character of gasoline is so well known to almost 
every one, and such care is exercised in handling it, that 
as few accidents occur from its use as from that of any 
other heating or lighting material. And it is so much 
cleaner and more convenient than oil, that many prefer 
gasoline to oil stoves. The latter are, however, so low- 
priced, and oil is so readily obtainable everywhere, that 
they will probably always be in much more general use 
than gasoline stoves. 

A stove of any kind, to do satisfactory work, must be 
kept clean and in order. But this is more especially 
true in the case of an oil stove than that of any other 
kind. I once lent mine to a lady who had used these 
stoves for years, and who, I imagined, understood their 
management thoroughly. A few months afterward 
when I needed the stove again, she informed me that 
she had been having the greater part of her cooking 
done with it for quite a while, but that it frequently dis¬ 
appointed her “ by acting queerly.” The stove was sent 
home the next day ; but on attempting to use it I found 
one burner entirely disabled and the other badly demor¬ 
alized, while the stove was in such a foul condition gen¬ 
erally, that it was unfit for service until thoroughly 
cleaned and repaired. Since then I have discovered, by 


24 


THE HOME COOK BOOK. 


personal inspection, that many of these stoves are han¬ 
dled in such a slovenly, shiftless manner that they often 
“ act queerly,” and seldom do satisfactory work. 

The most important detail in the successful operation 
of an oil stove is absolute cleanliness. The air box 
should be kept perfectly clean by occasional boiling in 
soap suds and sal-soda, and both the interior and exterior 
of the stove should be subjected to a cleaning at regular 
intervals, as is the case with an ordinary kerosene lamp. 
Unless this is done, and the wicks are properly trimmed, 
the stove will be apt to prove a disappointment. Some 
people insist that the wicks should be rubbed off every 
other day, and that they should never be trimmed. My 
experience, however, satisfies me that it is better to trim 
the wicks with shears occasionally, rather than to fre¬ 
quently rub them off, as by trimming a new, clean wick 
surface is presented and better combustion is obtained. 

Many of the ovens of gasoline and oil stoves being of 
tin or other light metal, are considerably affected by the 
temperature and by atmospheric changes. When it is 
desired to heat the oven of a gasoline or coal oil stove in 
windy or very cold weather, it is advisable to cover it 
with a blanket or some light woolen material that will 
protect the outside of the oven and keep the heat from 
escaping, (a tea-box with two sides knocked out will 
answer). The hot air coming in contact with the blanket, 
through the ventilating holes, may possibly injure the 
material, but no danger need be feared from thus cover¬ 
ing the oven, and, when these conditions are complied 
with, an oil stove will be found admirably adapted to 
baking bread or cake, and roasting meats of all kinds. 
Either of these processes can be performed as perfectly 


OIL AND GAS STOVE COOKING. 


25 


in the oven of an oil stove properly cared for, as by any 
other method with which I am acquainted. Such a 
stove rightly handled can be made to do very effective 
work in a large proportion of the culinary requirements 
of an ordinary household. 

A well-equipped gas stove is, however, the most per¬ 
fect arrangement for the preparation of food that has yet 
been devised. It is a complete illustration of the useful 
and the unique combined in a household article. It 
makes culinary labor a delight, and is one of the most 
powerful allies in the cause of good cookery the world 
has ever known. The gas stove so thoroughly elimin¬ 
ates all the unpleasant features inseparably connected 
with stoves designed for wood, coal, or oil, that little 
further can be desired in that direction. It stands always 
ready for use. No labor is required to put it in order or 
to keep it so. No fuel has to be prepared and carried to 
it; no ashes or soot have to be removed from it. It does 
its work properly, and leaves no refuse to be cleared up 
afterward. The turning of a screw and the application 
of a lighted match are the only requirements for starting 
a fire in it. Almost in an instant it can be sufficiently 
heated for baking, boiling, frying or any other culinary 
operation. Almost in an instant the sources of heat can 
be removed. 4 

And when gas can be had at the rate of a dollar for a 
thousand feet, it is cheaper for a careful person to use it 
for all culinary purposes, than it is to use wood or coal 
at the ordinary prices, without taking into account the 
saving in labor, comfort, and convenience. In some 
sections of the natural gas regions, gas is furnished at 
from four to seven cents a thousand feet, in others at 


26 


THE HOME COOK BOOK. 


from four dollars to seven dollars a year for each stove, 
whether for heating or cooking ; and its marvellous cheap¬ 
ness can hardly fail to bring it into general use wherever 
it can be had. Ordinary cook-stoves and ranges are 
everywhere, through the gas regions, being converted into 
gas-burners, by simply introducing a large perforated 
iron pipe into the fire box, and in this shape they do 
more effective culinary work with gas, than they did 
originally with wood or coal. 

May not progress in cookery be as rapid as in any 
other direction, when wood and coal stoves are super¬ 
seded by perfectly constructed gas stoves? And may 
not natural gas be an important factor in the introduc¬ 
tion of better cooked and more wholesome food to the 
millions who are suffering from a badly prepared, im¬ 
proper diet ? 


Emma P. Ewing. 


TABLE TALK. 


In all attempts at refinement, one cardinal point 
should be kept in view — that manners were made 
for men, not men for manners. Most rules will be 
found to serve convenience, and there is no good breed¬ 
ing where etiquette is not observed for this end, the 
order and comfort of all concerned, not for the sake of 
defining one’s social position. When any one begins to 
study manners as a set of arbitrary rules, followed because 
every other desirable acquaintance does the same, polite¬ 
ness breeds a sort of pharisaism that the best bred per¬ 
sons look down on as supremely vulgar. If any mistress 
of a house looks here for rules that will aid her to affect 
a trifle more of style than her neighbors she will only be 
disappointed. If any woman wishes hints how to reduce 
her household to regularity and make her children neat 
and gentle in habits, it may be that she will not find this 
chapter in vain. 

Martinet regularity as to hours and minutes is no longer 
held the saving virtue in a household. The rule in many 
families keeps all the rest waiting for a meal if one is 
tardy. Modern custom both for the family and for din- 

( 27 ) 



28 


THE HOME COOK BOOK. 


ner parties takes the sensible course of sitting down to 
table when the hour comes, and most of the company 
has arrived. No guest should feel affronted, if he 
is late, and finds the party at dinner, provided the 
indispensable care has been shown to keep his portion 
warm over dishes of hot water, by which they neither 
grow cold or are dried up in the oven. Order the table 
daily with the same care as for a dinner party. This is 
the only way to insure success for hostess and servants 
when one does come off, and gives mistress and waiter 
the luxury of getting used to nice style, so that it is just 
as easy as common ways, and no sudden visitor can put 
them out. Home tables do not always compare to ad¬ 
vantage with those at the restaurant or club, and the 
housemother should see that a man finds as careful ser¬ 
vice at home as he does anywhere else. Unlimited laun¬ 
dry work should be one of the indulgences of one’s own 
house, and it should be of the utmost nicety. Why 
should it be too much to provide clean napkins and table¬ 
cloth daily at home as well as at a hotel ? They would 
cost half an hour’s extra work a day, and this is not too 
much for the refinement it gives. We should then expect 
to see the table spread with a snowy cloth, less starched 
than many housekeepers think necessary, finish and pli¬ 
ancy being given by plenty of wax in the starch, which 
will keep it clean the longer. It should fall below the table 
half a yard all round, and be pinned up at the corners to 
keep it from the floor if necessary. For ceremonious 
occasions a common white cloth is laid under the table¬ 
cloth to protect a handsome table, keep the upper cloth 


TABLE TALK. 


29 


from wearing, and because dishes make less noise when 
set down on it. 

For breakfast the coffee is set before the mistress, the 
cups and spoons ranged in their saucers in front of it, in 
two rows if there are many of them ; the meat and the 
plates which should be warm, are set before the master; 
salt, butter and castor at the corner to the right of both, 
head and foot, if the table is a large one, when two sets 
of these things will be convenient. Otherwise put them 
in the center with the dishes in regular order around them, 
and relishes at the corners. To meet this order, it is a trifle 
to have dishes in pairs of the same size, and use them al¬ 
ways together for different things. Fruit, whether berries, 
baked apples, or pears, is served first at breakfast, then 
oatmeal or wheaten grits, now found on every good table 
in cities at least, then meats and vegetables, with toast, 
hot cakes and coffee following. Hot rolls come wrapped 
in a napkin to keep them warm, griddle-cakes between 
two hot plates, and all meats covered. Baked potatoes 
are scrubbed with a manilla brush, the ends cut off, rinsed 
twice, and eaten without paring, as the best flavor goes 
with the skin. This is the custom with the best society 
in this country and abroad. Eggs are washed with a 
cloth in cold water before boiling, and eaten in egg cups 
from the shell, chipping the small end off, or broken 
into larger glasses, or held in the napkin and eaten from 
the shell, with entire good form, in either method. Where 
individual salt-cellars are used they should be emptied 
after each meal, and the salt thrown away, that one 
person may not use it after another, and they should be 

2 


30 


THE HOME COOK BOOK. 


very small, that there be less wasted. Butter should be 
piled round a lump of ice in little pats. To be very 
nice, as many have learned to like it from living abroad, 
it should be churned daily from perfectly sweet cream, 
worked without being touched by the hands or with 
water, and without a particle of salt. Thus it has the 
delicate flavor of cream at its best. Honey is especially 
a breakfast delicacy, and so is maple syrup, which should 
be served in small saucers to be eaten with hot biscuit. 
A basket of crisp cakes, toasted rusk and crackers, will 
accompany coffee. 

For lunch the colored table cloths may be used, though 
their use has been gradually dropped because the colors - 
do not wash well. White cloths with striped border in 
colors, or fine gray or brown unbleached damask, with 
napkins to match, assist the easy half-dress style of this 
repast. Cups of broth and thick chocolate, with light 
meats, hashes, croquettes, and stews, salad and fruit are 
the staple variety, and rather more attractive than the 
cold meat, tea and cracker fare too often set apart for this 
hurried meal. Nowhere is negligence more annoying 
than at luncheon, and the cloth, glasses, and arrangements 
should be fastidiously neat to do away with the disagree¬ 
able feeling that everybody is too busy with drudgery to 
look after comfort. Insist that the girl who waits on the 
table has her hair neat, her hands washed, and a clean 
apron and collar on. An unkempt servant will spoil the 
best dinner appetite was ever sharp-set for. Ceremoni¬ 
ous lunches mean an hour’s visit with a meal, at which 
salads, shell-fish, chops in paper frills, and broiled chicken 


TABLE TALK. 


31 


play a part, with ices, tarts and fancy cakes for dessert. 
Mixed drinks, like Regent’s punch, or claret cup, with ale 
and beer, are more in keeping at lunch than wines. 
These drinks are served from the side-board, the malt 
liquors in common goblets, the claret cup in tumblers, 
the punch in small cups. Beef tea is taken from cups 
held in very small saucers, or in small Chinese bowls, with 
little saucers. The absence of all ceremony with the 
presence of light charming detail makes the luncheon 
attractive. 

For dinner, the family table wants to have less the air 
of hotel arrangements. More delicate napery and ware, 
whether the latter is only “ seconds ” or the finest egg¬ 
shell china; lighter, more convenient, knives and forks, 
and heavier teaspoons, nice thin glass for drinking, thick 
cut crystal for sweets, with above all things a well kept 
cruet stand, make the difference in favor of home taste 
and home comfort. Keep all cracked and nicked ware 
from the table. Buy nothing that cannot be replaced 
without regret, but let each article be the best of its 
material. There is choice in the quality of stone ware 
and blown glass as well as in the shapes of each. The 
plainest is always most satisfactory in inexpensive things. 
The old fashion of furnishing dining-rooms in dark and 
heavy styles is reversed. The room is light, cheerful, 
warm in color, the chairs broad and substantial, the table 
lower than it used to be, two points which add sensibly to 
the comfort of those who use them. Have the chair feet 
shod with rubber tips which come for the purpose, or if 


82 


THE HOME COOK BOOK. 


on castors, cover the wheel with rubber so that they can 
move without noise. See that the room is light and 
especially warm, for people want comfort at meals of all 
times, and they feel the cold more in sitting. 


DINNER ETIQUETTE. 


Directions for a ceremonious dinner naturally include 
those for the family table, as much form in serving being 
kept as may be convenient. 

The number of guests for a state dinner, even such as 
are given by the President and Secretary of State, at 
Washington, rarely exceeds twelve. 

Written invitations are always complimentary and in 
finer style than any other for small parties, but persons 
who entertain often, have engraved cards with blanks left 
for the name of guest, and date, for convenience. The 
following is the form adopted by Tiffany & Co. for dinner 
cards, a large, nearly square form being used : 


Mr. and Mrs. Arthur Hoyt, 

Request the pleasure of 

.Company, (name.) 

..date and No. 


o’clock. 


The favor of an answer is requested. 

(or) R. s. v. p. 

For a gentleman’s party the host’s name alone appears 
on the invitation. An early answer must be sent in all 

( 33 ) 







34 


THE HOME COOK BOOK. 


cases, either to accept or to decline. Not to do so, is the 
grossest rudeness. 

Invitations are always sent to persons in the same town 
by private messenger. Outside envelopes are necessary 
only when sent by mail to another city. No particular 
excuse need be sent. It is enough to say “ Mr. and Mrs. 

-regret that they are unable to accept Mr. and Mrs. 

- kind invitation for the date named.” When the 

dinner is to meet any particular guest or distinguished 
person, it is made known by the words, “ To meet So and 
So,” at the head of the invitation, or after the name oi the 
invited person before the date. 

Written invitations are on note sheets of mill-finished 
paper with side fold, the fancy rough and the highly 
glazed papers of eccentric shapes and fold being out of 
use. The large envelope, nearly square, allows the sheet 
to be doubled once to fit. Cards have the same finish, 
neither dull, nor highly polished. The cipher of initials 
entwined is preferred to the monogram, and occupies the 
corner of the note sheet 

Guests arrive at any time during the half hour before 
dinner, and after leaving wraps in the dressing room, are 
met by the host and hostess at the door of the drawing¬ 
room. Introductions follow if the guest is a stranger. 
If the party is given in honor of any distinguished person, 
or favorite visitor, the other guests are brought up to him 
or her, and presented. It is an omen of success for her 
evening if the hostess can make conversation general 
before dinner. To this end, have some novelty at hand, 
either in the shape of a personage whom everybody wants 




DINNER ETIQUETTE. 


35 


to meet, or a new picture, a grotesque group, a rare plant 
in the drawing-room, the latest spice of news to tell, or a 
pretty girl to bring forward. Whatever the attraction, 
bring it on at once, to prevent that very stupid half hour. 
At the hour, the servant comes in and tells the hostess 
dinner is served. The arranging of the guests has all 
been considered beforehand. If she wishes people to 
think her dinner a pleasant one, the hostess will see that 
the likings of her guests are consulted in pairing off for 
the table. Host and hostess intimate to the gentlemen 
whom they are to escort. “ Mr. Lance, will you be kind 
enough to take Miss Dart in to dinner? Mr. Curtis, be so 
good as to see to Mrs. Vane. Jermingham, I know you’d 
prefer Miss Olney, she’s such a good listener. Mr. King, 
if you want to finish telling that story to Mrs. Capron, 
suppose you give her your arm,” and so on. If the guest 
to be honored is a lady, the host offers her his arm and 
goes out first, the hostess last. If a gentleman, he escorts 
the hostess and the host follows the company. Before 
dinner is announced, after the guests have arrived, the 
host has the names of each person written on a card and 
laid on the plates at the place where he or she is to sit. 
This does away with that awkward moment when the 
guests are in the dining room waiting to be told their 
places. The method long used at public dinners is now 
adopted for private ones in the best circles here and 
abroad. 

The standard size for dinner tables is four and-a-half 
feet wide, by any length desired. Round tables for gen¬ 
tlemen’s dinners, where all are wanted in the conversation 


36 


THE HOME COOK BOOK. 


are made seven feet across. For the costly dinner parties 
given in his white marble mansion, Mr. A. T. Stewart has 
a dining table five feet by twenty, and there are one or two 
larger held by dinner givers in the city. For his intimate 
parties, Mr. William Butler Duncan has a round table 
seven feet across, and we hear of English tables of twelve 
feet, the napery for which has to be woven to order. 
Dining chairs should have cushioned seats covered with 
fine leather, but no arms, or very low ones that will not 
impede the flow of ladies’ dresses. People who make a 
study of entertaining are particular on such points. Each 
gentleman offers his right arm to the lady he takes to 
dinner and seats her on his left, which gives occasion for 
a pretty piece of attention on his part. On reaching their 
places, he draws out her chair for her, and as her hand 
leaves his arm he takes the tips of her fingers and hands 
her to her seat, relinquishing his touch with a slight bow 
or glance of acknowledgement. Of course, the honored 
guest, if a lady, takes the right hand of the host; if a 
gentleman, he is at the right of the hostess. 

Small can-shaped pitchers of engraved crystal, holding 
about a quart, are placed with ice water between each pair 
of guests. The napkins are folded flat, with a thick piece 
of bread on each, a cruet-stand and silver salt cellar is at 
each corner, and a silver butter dish at each end. The 
small individual salt cellars and butter plates, have an air 
,of hotel arrangements which it is desirable to avoid at 
home dinners, though entirely admissible and convenient 
at breakfast. If wax lights are used, there should be as 
many candles as guests, according to the old rule. These 


DINNER ETIQUETTE. 37 

I 

are in branches held by Sevres and Dresden figures, above 
the heads of the guests. Nor are wax lights by any 
means the extravagance they seem. Dinner napkins are 
from three-quarters to seven-eights of a yard square, and 
should match the cloth, for which Greek, Moresque, and 
Celtic filigrees and diaper patterns are preferred to large 
arabesques and fruit pieces. French napkins of fine 
fringed damask, with crimson figures of lobster and craw¬ 
fish woven in the centre, are sometimes used at first and 
removed with the fish. Decorations must be choice and 
used with discretion. Flowers should be fine but few, 
for cultivated senses find their odor does not mingle pleas¬ 
antly with that of food. All artificial contrivances, like 
epergnes and show-pieces, tin gutters lined with moss and 
filled with flowers for the edges of a table, or mirror plates 
to reflect baskets of blossoms, are banished by the latest 
and best taste. The finest fruit grouped in the centre 
of the table, set off with leaves, the garnished dishes, the 
lustre of glass and silver, and the colors of delicately 
painted china, need no improvement as a picture. A low 
silver basket of flowers at the sides, and a crystal bouquet 
holder with a delicate blossom and leaf, sparingly intro¬ 
duced, are all that is allowed for ornament’s sake. Large 
dinner services of one pattern are no longer chosen. The 
meats and large dishes are in silver or electrotype ware, 
the sweets come in heavy English cut crystal, and each 
course brings with it plates of a different ware- 

The order of wines is sometimes perplexing, and the 
novice should remember that Chablis or Sauterne comes 
with the small oysters before soup, and that Sherry 


38 


THE HOME COOK BOOK. 


is drank after soup and with fish. Claret may be 
taken by those who prefer it during a whole din¬ 
ner with entire propriety. Champagne comes with the 
roast, and Burgundy with game. The French and Ger¬ 
mans reserve champagne for a dessert wine, but we drink 
it with both roast and dessert. After dessert comes coffee, 
which with us is served at table, not in the drawing-room. 
Fingerbowls with warm water are placed on the napkin 
on the dessert plate, and removed by the guest to the left, 
to be used by dipping the fingers in lightly and drying 
them on the d’oylay. When the ladies are quite through 
with dessert the hostess catches the eye of each or raises 
her gloved hand slightly, as a signal, and they leave the 
table, the oldest lady going first, the youngest last, followed 
by the hostess — the youngest gentleman, or the one near¬ 
est the door, taking it on himself to hold the door open. 
After half an hour a guest is at liberty to withdraw, but a 
dinner party rarely breaks up till half past ten or later, if 
cards and dancing follow. 

As to the individual etiquette of the table, on seating 
himself a guest draws off his gloves, and lays them in his 
lap under the napkin, which should be spread lightly, not 
tucked in the dress. The raw oysters are eaten with a 
fork; the soup, only a ladleful to each plate, is sipped 
from the side of the spoon, without noise, or tilting the 
plate. The head should never stoop to\vard the plate or 
cup, but the shoulders be kept straight and the food lifted 
to the mouth, the head being naturally bent a little. A 
quiet celerity in eating is preferable to the majestic deliber¬ 
ation which many people consider genteel. Bread should 


DINNEK ETIQUETTE. 


39 


be broken, never cut at table, and shouldbeeatenmorselby 
morsel, not crumbed into soup or gravy. Food should 
not be mixed on the plate. Sweet corn is brought on, tied 
; .n its husk by a strip of leaf, and should be eaten from the 
cob, breaking the ear in two, and holding the piece in the 
left hand. Asparagus should not be touched with the fin¬ 
gers, but the tender part cut up, and eaten with the fork. 
Fish is eaten with the fork, asssisted by a piece of bread 
in the left hand. Maccaroni is cut and taken with the 
fork, unless served with the tomatoes, when a teaspoon is 
allowed, as with green peas, and stewed tomatoes alone. 
Cheese is crumbled with the fork and eaten with it, never 
touched by the fingers. Pastry should be broken by the 
fork without the aid of a knife. Game and chicken are 
cut up, never picked with the fingers, unless in the indul¬ 
gence of a family dinner, when the bone may be held in 
one hand and eaten. Pears are held by the stem to be 
paired, and then cut and eaten like apples, beginning to 
remove the skin at the blossom end. Oranges are held on 
a fork while peeled and divided without breaking the skin. 
Cherries in pie, or natural, should have the stones passed 
to the napkin held at the lips and returned to the plate, 
and grape seeds and skins are disposed of in the same 
way. Salt is left on the edge of the plate, not on the 
table. Ladies take but a single glass of wine, at most 
having their glasses half-filled with champagne a second 
time. It is beginning to be the custom to take soft bread 
as well as ice cream with cake. Cocoanut pudding looks 
like pie, but is helped and eaten with a spoon. Small 
meringues are best eaten with a spoon, though the prac¬ 
tice is to take them in the fingers. 


40 


THE HOME COOK BOOK. 


Nothing at the table is so indicative of ill-breeding as 
loud or boisterous talking. It is the height of impro¬ 
priety for one guest to monopolize the attention of all 
the others. Conversation should ordinarily be confined 
to one’s immediate neighbors and should be conducted 
in a natural and sincere manner. Between courses the 
conversation may with propriety be made more general. 


MARKETING. 


Every lady, whatever her position in life, ought to 
understand how to select and purchase such stores as are 
needed in her family. Possibly she may never be called 
upon to put this knowledge into practice. No matter. 
It is surely worth knowing; and if never brought into 
active use, it will do its possessor no harm. This kind 
of knowledge, more than almost any other of practical 
worth, must be acquired in girlhood. 

All knowledge, and every acquirement for daily use, 
will be better and more thoroughly established through 
the mother’s teachings and under her immediate super¬ 
vision. As far as possible, let the daughters accompany 
their mother in their marketing, and watch her proceed¬ 
ings. Let the mother explain, as they pass from one stall 
to another, examining the various articles needed, the 
reasons that lead her to reject one while she accepts 
another of the same kind of article, but differing in quality. 
Domestic economy—that part of the daughters’ educa¬ 
tion which is of more importance than almost any other, 
and on which they will be most dependent when called 
upon to build up a home of their own — is the one we are 
all most inclined to neglect or put off till a more “ con¬ 
venient season.” “ We are too much occupied,” or “ There 
is time enough by and bye,” is an oft-repeated excuse, 
when in truth the real motive for procrastination is the 

(41) 



42 


THE HOME COOK BOOK. 


mother’s own disinclination to take up this duty, because 
she thinks such teaching will be irksome. 

To be of lasting benefit, or at all effective, instruction 
of this kind should not only commence early, but be 
systematically carried out, or else, before she is aware, 
the mother will find the little girl has discarded her dolls, 
and stands by her side a lovely woman; but, through 
that mother’s neglect, utteily ignorant of the duties that 
are rising up before her. 

Many wives leave all household purchases, and among 
them all the marketing, to their husbands. It is because 
we do not think this a wise arrangement that we would so 
earnestly enjoin on all mothers to give their daughters a 
perfect knowledge of the duties they must understand, if 
they expect to become the true mistresses of their own 
homes — the real “ helpmeets ” for their husbands. There 
are some articles, doubtless, that a man can buy for the 
family with better judgment than his wife will exercise; 
but this is seldom the case, and ought not to be. 
As he is not expected to superintend the use of the 
materials to be sent home, how is it possible that he can 
judge as correctly as the mistress of his house as to what 
and how much is needed, or what articles are best suited 
for each meal? To be sure, his wife may prepare a list 
of what she needs ; but is she safe in trusting to his taking 
such a list for his guide in his purchases? Is there not 
danger that some conversation with a friend, in going to 
the market, may put these instructions entirely out of his 
mind? These are but a small part of the many reasons 
why the housekeeper should, as far as possible, keep 
all that belongs to her special department in her own 
hands. 

In the evening it is a good plan to take a few moments 


MARKETING. 


43 


of quiet, before retiring, to arrange the work for the 
coming day, and decide what must be done in the way of 
marketing the next morning. 

As far as practicable, buy all imperishable stores by the 
wholesale. If tea, coffee, sugar, flour, spices and sea¬ 
soning, salt beef, pork and hams, coal and wood, soap 
and starch, are bought in wholesale quantities, and 
paid for as soon as delivered, much money will be 
saved in the course of a year. If nothing more, one 
saves the retail commission by wholesale purchases, 
beside many small items, which in the course of a 
few months would amount to a larger sum than 
one could know until she had tried the experiment. 
The extra price charged, where small parcels are bought 
at retail, for the wrapping paper used, small as it may 
seem on first thought, will prove no trifling addition to 
the sum total at the end of a year. There need be no 
trouble in managing to buy by wholesale everything that 
will keep well, if one is blessed with suitable storage 
rooms; or, if thus favored, in securing many kinds of 
vegetables and fruit by this same practice. Of course, in 
this advice, it must be understood that to be truly eco¬ 
nomical everything must be paid for as soon as the articles 
are delivered and carefully examined, to be certain that 
the order has been correctly filled. This should never be 
neglected, for any error can be more readily righted if 
noticed at once, and before payment. By paying in this 
way, one has the benefit of the lowest market, and many 
other advantages which we have not space to enumerate. 

All marketing, especially of vegetables and perishable 
articles, should be done early in the morning, because the 
earlier this work is done the surer are the prospects of 
securing what is needed in the best and freshest condition. 

We should not advise roaming from store to store, or 


44 


THE HOME COOK BOOK. 


from one market stall to another, after having become well 
acquainted with what the city or village has to offer, and 
having formed as correct a knowledge as possible of the 
character of the vender and the quality of the goods 
offered. Until this knowledge is well established, it is of 
course necessary, for one’s own security, to make a fair 
trial of all, but having done this, we think it wise to hold 
fast to that which, all things considered, is best. The 
grocer, butcher, fish and poultry dealer, as well as the dry 
goods merchant, will take greater interest in faithfully 
serving a regular customer, at the most reasonable rates, 
than one who may not buy of him again. This much is 
certainly gained, aside from a great saving of time and 
fatigue to the purchaser. If those you thus patronize or 
trust cannot supply your present needs, it is for their 
interest to send out and procure what is needed ; and this 
they usually do with great cheerfulness, and with a hearty 
wish to give the best they can. But, having decided with 
whom you think it most desirable to trade, do not feel 
that you can lay on them the responsibility of selecting 
the articles you need. Accept gratefully such hints as 
may be given, and which may be valuable, because of the 
vender’s larger experience; but every housekeeper should 
know how to choose the best and most economical articles 
herself, and to feel so certain of the correctness of her 
judgment as to decide for herself. We are sorry to say 
that very few modern housekeepers do understand how 
to select wisely, or how to buy economically, particularly 
when buying meats, poultry, fish, etc. 

It is not a difficult thing to secure such knowledge as 
will make imposition almost impossible. Careful obser¬ 
vation, knowledge of certain rules to be observed in 
selections, with some experience secured before marriage, 


MARKETING. 


45 


should enable any one to buy economically, as well as 
correctly. 

Talking impatiently to and scolding those with whom 
one trades, aside from being unlady-like, is very poor 
policy. If not satisfactorily served, or if mistakes occur, 
seek an explanation at once. Name the grievance quietly, 
but so clearly that there can be no misunderstanding. 
Listen calmly to whatever excuse may be given, and, if 
possible, have it rectified. Firmness and gentleness can 
work together, and with more lasting effects than irrita¬ 
bility and scolding. If the same mistakes occur a second 
time, probably it is from ignorance, or inability to supply 
the demand; and this being so, it will be advisable to 
transfer your custom elsewhere. But this can be done 
without argument or severity. Tradesmen who do a large 
business usually furnish articles of the best quality; and, * 
as a general rule, they are not likely to charge exorbitantly. 
Their own interest, if no higher motive, will prompt them 
to supply their customers with the best, and at the most 
moderate rates. 

There is no economy in buying an inferior article. 
Get the best, and let the economy be shown in the way it 
is used. Let no part that is suitable for use be wasted. 
What is left from the first serving of a piece of meat can 
be made into soups, hashes, ragouts , or croquettes, and be 
a most acceptable addition to the bill of fare. 

This is not exactly the place to furnish rules for select¬ 
ing the different articles needed in the household; but it 
may not be amiss to mention concisely some few points 
to be remembered when marketing, particularly in pur¬ 
chasing meat, fish, etc., although almost all books on 
domestic affairs are full of such directions. The “line 


46 


THE HOME COOK BOOK. 


upon line, and precept upon precept ” principle is nowhere 
more needed, or more effective, than in domestic economy. 

In choosing fish, of every variety, bear in mind that if 
they are perfectly rigid, and the eyes bright, there is no 
fear of their being stale. Fish that live chiefly or alto¬ 
gether on the surface of the water will keep but a very 
short time. They die almost as soon as they are taken; 
and the change is so sudden that they lose their best 
flavor in a very few hours. Mackerel and herring are of 
this class. The fish that lie near the bottom of the water, 
like the cod , can be kept alive longer after being taken 
from the water, and their flesh keeps fresh longer than 
those first mentioned. Some think the flesh better if 
kept a day or two. Crabs, lobsters, etc., are worthless if 
they are light and watery. When they feel solid and 
heavy, they are good. One will soon learn to judge of 
them by comparing the weight. If oysters are in the 
least degree open, discard them; they are always good 
when the shell is tightly closed. Ox beef is the best. 
The animal should be five or six years old. If well fed, 
the flesh will be fine-grained, of a bright red color, with 
plenty of yellow fit running through it, and sufficiently 
elastic to rise up quickly when pressed by the fingers. 
If this is not so, it will be tough and of poor flavor. Cow 
or heifer beef is paler than ox beef, the fat a clear white, 
firmer grained, and the bones smaller; but it is not so 
rich or juicy. Veal should be small and white, the 
kidneys well covered with fat, and the flesh dry. If 
coarse-grained, moist and clammy, have nothing to do 
with it. Mutton must be dark color and fat; the color 
determines the age, and age is the mark of excellence. 
Five or six years is the age that epicures demand in 
mutton. Lamb, small, pale red, and fat. If fresh killed, 


MARKETING. 


47 


the veins in the neck will be bluish; if stale, greenish. 
Never buy pork except from a butcher whose honesty is 
undoubted, and who knows where the animal was fattened. 
When good, the skin will be thin and smooth. Reject it 
if the flesh be flabby or clammy to the touch ; and if there 
are kernels in the fat, it will be dangerous food. As soon 
as meat is brought in from the butcher’s, wipe it dry with 
a clean cloth. Common fowls will be plump on the 
breast and fat on the back if good; when young, the legs 
and combs are smooth. Turkeys, when fresh killed, will 
have clear, full eyes and moist feet. In old birds the legs 
are rough and reddish; in the young, smooth and black. 
When geese are old, the bills and feet are red; when 
young, yellow. If fresh killed, the feet will be pliable; 
if too long kept, they will be stiff. Ducks and pigeons, 
when in good condition and fresh, will have plump breasts 
and pliable feet. 

These are simply general directions, but quite necessary 
if, one would be an expert in marketing. Without some 
guide, by which to judge of the quality and value of 
articles needed in the home department, and especially 
of the food, on which so much of health and comfort for 
the family depends, the most experienced would often 
find their duties very trying; but for those just entering 
the field, and too poorly fitted for the work before them, 
there must be something definite and reliable, to assist 
while learning the way. 


SERVANTS. 


There is, in this country, a foolish prejudice against the 
term “Servant.” Why? What is the true meaning of 
the word? A slave? No. An inferior? Not necessa¬ 
rily. The definiton is very simple : “One who serves or 
labors for another.” What is there degrading in that ? 
Every one is, or should be, laboring for or serving others. 
That there are different degrees of servitude, no one will 
deny. The rank or position of each one who serves must 
depend largely on the ability of the servitor, and the qual¬ 
ity or character of the work he offers to his employer. 
The President is the “ servant ” of the people ; the law¬ 
yer, of his client; the physician, of his patient; the cler¬ 
gyman, of his church and congregation; the mechanic, 
of those needing his special services; the laboring man, 
of the farmer; and the cook, of the mistress of the 
house. Each receives compensation in accordance with 
the importance of the services rendered, and the terms 
mutually agreed on. 

This is true in every profession, in all business, from the 
highest to the lowest. In every department there are cer¬ 
tain stipulations to be accepted before service is rendered, 
and each party, employer, as well as employee, is bound to 
fullfil his part of the contract—the lawyer who demands and 
receives In's fifty thousand dol.ar fee, as much as the cook in 
the kitchen, who has such wages as she herself demands; 

( 48 ) 



SERVANTS. 


49 


not such as her mistress may be pleased to give. One is 
just as much the servant of the employer as the other, dif¬ 
fering in degree and honors, according to the market value 
of the skill or talent they are able to bring to the market, 
and in nowise controlled by the caprice of the employer. 

If this is a correct rendering of the term “ servant,” we 
fail to see any degradation in it. It is a more convenient? 
and, to our thinking, a more respectable term, than “ Do¬ 
mestic ” or “Help.” It may have just as much honor 
in it as those to whom it is applied please to secure for 
it by their own acts; and with this explanation of our 
rendering of that word, we propose to say 

A FEW THINGS ABOUT “ SERVANTS.” 

The best way to select, and the surest way to secure, 
honest and faithful servants, is a matter which has always 
perplexed housekeepers, and seems to be agrowing trouble. 
It must be remembered, however, that poor work is as often 
the fault of the mistress as of the maid. It is more com¬ 
mon, of late years, than formerly, for young people to 
assume the cares and responsibilities of a home, when 
totally incompetent to superintend and secure the correct 
performance of domestic duties, and still less prepared to 
perform these duties themselves. To increase the per¬ 
plexities of this class, they are met by like inefficiency on 
the part of many of those whom they employ. . To moth¬ 
ers, chiefly, we must look for a more perfect system by 
which to secure more efficient seivice. If mothers could 
be made to see the importance of training their daughters 
to be conscientious, systematic housekeepers, as well as 
to excel in the less practical parts of an education, full 
one-half of our troubles would be mastered. This would 
4 


50 


THE HOME COOK BOOK. 


be more effective in training good servants than anything 
which could be devised. Let our daughters be taught 
that, as none are “ fit to command until they have learned 
how to obey,” so none are prepared to assume the care of 
a household or charge of servants until they are able, not 
only to arrange the work, and superintend its performance, 
but also able themselves to do all they would delegate to 
others. 

In cases where several servants are employed, each one 
should have her appropriate work assigned, but with the 
fuli understanding that, if needed, she is to be called upon 
for work outside that which she considers her own. For 
this reason it is desirable that each one should have been 
early taught to be at home in all parts of household labor. 
No judicious housekeeper will be inclined to call a girl 
from her own regular work, unless there be real necess.ty 
for so doing. She will or should study the comfort of her 
servants, and exact from them no extra labor but such as 
under pressing circumstances they will see she is herself 
willing and capable of doing. If the mistress of the 
house shows herself ignorant of any of the duties belong¬ 
ing thereto, she has no reason to look for or expect satis¬ 
factory service from those in her employ. A firm, but 
kind, government, judicious rules, requiring implicit obedi¬ 
ence, give larger promise of faithful and prompt work, and 
far more respectful service than an ignorant but exacting 
housekeeper can ever expect to find. While demanding 
prompt attention to the work to be done, those employed 
should receive such kindness and watchful care for their 
interest and comfort as employers would wish their chil¬ 
dren to have if similarly situated. Make their rooms as 
pleasant and comfortable as is possible. If the arrange¬ 
ments of the house will permit, see that those who have 


SERVANTS. 


51 


the hot and dirty work to do have the means for daily or 
frequent baths, which is as much for the employer’s com¬ 
fort as for theirs. Ample time should be allowed them 
for keeping their clothes in order. These things should 
be urged upon them for their own sakes; but if not 
attended to, should be required for the sake of their 
employers, and to secure the comfort of the family. 

In making a contract with a girl for any position in the 
family, the mistress of the house should very carefully 
explain the rules by which she regulates the time and 
labors of those she employs, stating definitely in what 
part of the Sabbath each girl can go to church, or if they 
go on alternate Sundays, as must often be the case in large 
families. Then define exactly what privileges each may 
expect — how often they can visit their friends, and how 
late they may remain out. Give every privilege that can 
be allowed consistently with the duties to be performed, 
and for the girl’s own best interests. These rules having 
been so distinctly stated that there can be no misappre¬ 
hension, let it be as clearly understood that from these 
rules and regulations there can be allowed no deviation, 
except with the knowledge and consent of the mistress. 
One afternoon and evening of leisure each week is all tha 
time that can be spared conveniently from household 
duties, and as much as the servant can have, and attend 
faithfully to her own sewing and keep her clothes in 
repair. All the other evenings, after the ordinary work 
is over, will be needed for this important attention to her 
own garments. Except in extreme cases, such leisure 
evenings as they can command should be scrupulously 
reserved for their social enjoyment and their personal 
affairs. To allow them more time would lead to idle 


52 


THE HOME COOK BOOK. 


habits, which those who must labor for their living can 
ill afford; while to give them less time would be unjust. 

When two, three, or more girls are needed in one house, 
the question of how much company they can be allowed 
at the house is important. If one girl has the privilege 
of allowing her friends to call when they choose, the 
others will expect the same privilege, and justly. This 
will cause confusion and disorder in their regular duties. 
We think it should be settled, that visits cannot be per¬ 
mitted till after the day’s important work is over, and that 
by ten o’clock visitors must leave, the kitchen and range 
be put in order, and the girls all in and ready to retire to 
their needed rest. Nor should a kitchen full of visitors 
be allowed at any time, nor the dining room be used for 
their guests. Their friends can easily be made to under¬ 
stand this. The kitchen ought to be in order before 
friends begin their calls, and the dining room carefully 
arranged for the morning’s meal, the windows fastened 
and the doors closed. We do not approve the policy 
which permits the many visitors that naturally call where 
there are two or three girls, to be invited or expected to 
take their meals with them. On the. contrary, it should 
be distinctly forbidden. If one feels at liberty to ask her 
friends to stop to meals, the others have good grounds for 
expecting the same privilege. If they may ask one, they 
must ask others, or act with great partiality. At first > * 
sight it seems mean and miserly to refuse this privilege 
to servants, but it is easy to see to what it leads,— a room 
full every night. Simply in view of the expense of this 
kind of hospitality, it is a matter of grave consideration. 

I.t is also a bad custom — a real injury — for the employees, 
as well as the employer. We have been through a long 
experience of this kind of open hospitality, and confess 


53 


FERVANTS. 

we did not find it either pleasant or profitable. It is bad 
every way, and no kindness to the servant. In all that 
increases the real comfort of those who labor, or tends to 
make them better and wiser, every housekeeper is bound 
to be as generous and thoughtful as circumstances will 
permit. 

In engaging help, be slow to decide. Seek all the 
information possible. Be sure of substantial, reliable cie- 
dentials, as to their worth and honesty ; then, this once 
settled, let them see that it is the wish of their employer 
to trust them. Locking up closets where the food is, or 
putting aside the best part of the food from the first table, 
is a good recipe for making crafty, dishonest servants. 
If treated with kindness, courtesy and uniform gentleness, 
there are not many so rude and so low as not to be more 
faithful for these tokens of interest in their welfare. We 
recognize, to the fullest extent, the doubtful, unsatisfactory 
materials all housekeepers are exposed to have on their 
hands, if they are compelled to depend in any degree on 
“hired help.” But the treatment which we have here 
recommended is, we believe, the surest way to transform 
them into useful, competent and honest friends. 

THE KITCHEN. 

Few things tend so much to peace and comfort, making 
all laboring for the family contented and comfortable, as 
a bright, pleasant, well furnished kitchen. In no other 
room in the house are sunlight and fresh, pure air so 
indispensable as in the room where some of the most 
important work must be done. We have not the least 
desire to be thought superior, as a general thing; but in 
building a house, no man, be he architect, brother, son, or 


54 


THE HOME COOK BOOK. 


husband, should have the control of planning the kitchen, 
store closets, or laundry. They are influenced in the con¬ 
struction by considerations for the beauty or artistic 
appearance of the house, as a whole, with little thought 
and no practical knowledge of what will make work easy 
and servants happy, or what will most conduce to the 
neatness of their work or the promptness of its execution. 
But a woman who understands what it is to do the work, 
or arrange for others to do it, naturally realizes, as a man 
cannot, that in building a kitchen, whenever beauty, in 
the artist’s sense of the word, and utility are not compat¬ 
ible, utility must be the major, and beauty the minor, 
consideration. 

A long, narrow, dark kitchen is an abomination. In 
some city houses we suppose it cannot be avoided; at 
least so the architect will affirm. Ranges or cook stoves 
should not be placed opposite a door or window. A good 
ventilator is important over the range or cook stove, by 
which the steam and disagreeable odors from cooking can 
be carried off without pervading the house. Three large 
windows are always desirable, and for a very large kitchen 
four would be better. If the architect refuses so many, 
endeavor to compromise by having the outside door half 
glass. If possible, arrange to have the windows wide, 
with large panes of glass, and reaching down to the floor, 
so as to give more light. A sink should be on the left 
hand side of the range, and as near a window as possible, 
to secure good light. Porcelain washtubs are one of the 
last improvements, and if the inventor will now arrange 
for a porcelain sink, with the proper fixtures, it will be an 
improvement; but until that is done, marble or soapstone 
is the next best—far better than wood or iron. A large 
soapstone or marble bowl, for washing dishes, set perma- 


SERVANTS. 


55 


nently at the left hand corner of the sink, with a very- 
fine drainer at the bottom, connected with the waste pipe 
beneath the sink, is a greater convenience than any can 
realize until they have tried it; also, a marble or soapstone 
drainer, with grooves, for rinsing and draining dishes. 
It should be fixed to the table connected with the sink, 
and set a little inclined, so that the water shall drain into 
the sink. A moulding about an inch high will be needed 
around the edges of the drainer, to prevent the rinsing 
water from flowing over on the floor, and also to keep the 
dishes from sliding off. With a sink thus furnished, no 
dish pans are needed, except to wash pots and kettles. 
It is a simple thing, but very useful, because it compels 
the one washing to put her dishes into this drainer one 
by one, as she washes them. 

There are many more items connected with the kitchen 
which we would like to notice, did space permit, as the 
table adjoining the sink for washing game and vegetables, 
the small drawers underneath, for scouring and polishing 
material, and various little conveniences. 


UTENSILS 

NECESSARY IN THE KITCHEN OF A SMALL FAMILY. 


WOODEN WARE. 

Kitchen Table; Wash Bench; Wash Tubs, (three sizes) ; 
Wash Board; Skirt Board; Bosom Board; Bread Board; 
Towel Roll; Potatoe Masher; Wooden Spoons; Clothes 
Stick ; Flour Barrel Cover; Flour Sieve ; Chopping Bowl ; 
Soap Bowl; Pails; Lemon Squeezer; Clothes Wringer; 
Clothes Bars; Clothes Pins; Clothes Baskets; Mop; 
Wood Boxes, (nests). 

TIN WARE. 

One Boiler for Clothes; one Boiler for Ham; one 
Bread Pan ; two Dish Pans; one Preserving Pan; four 
Milk Pans; two Quart Basins; two Pint Basins; two 
quart covered Tin Pails ; one four-quart covered Tin Pail; 
Sauce Pans with covers, two sizes ; two Tin Cups with 
handles ; four Jelly Moulds, (half-pint); two Pint Moulds 
for rice, blanc-mange, etc.; one Skimmer ; two Dippers, 
different sizes; two Funnels, (one for jug and one for 
cruets); one quart measure, also, pint, half-pint and gill 
measures, (they should be broad and low as they are more 
easily kept clean); three Scoops; Bread Pans ; two round 

( 50 ) 




UTENSILS. 


k hr 

o7 

Jelly Cake Pans, and two long Pie Pans ; One Coffee Pot; 
one Tea Steeper; one Colander ; one Steamer; one Horse 
Radish Grater; one Nutmeg Grater ; one small Salt Sieve; 
one Hair Sieve for straining jelly; one Dover’s Egg 
Beater; One Cake Turner; one Cake Cutter; one Apple 
Corer; one Potato Cutter; one dozen Muffin Rings; one 
Soap Shaker; Ice Filter; Flour Dredge; Tea Canister; 
Coffee Canister; Cake, Bread, Cracker, and Cheese Boxes; 
Crumb Tray; Dust Pans. 

IRON WARE. 

Range ; one Pot with steamer to fit; one Soup Kettle; 
Preserving Kettle (porcelain); Tea Kettle; large and 
small Frying Pans; Dripping Pans; Gem Pans; Iron 
Spoons of different sizes; one Gridiron; one Griddle; 
one Waffle Iron; Toasting Rack; Meat Fork; Jagging 
Iron; Can Opener; Coffee Mill; Flat Irons; Hammer; 
Tack Hammer; Screw Driver; Ice Pick. 

STONE WARE. 

Crocks of various sizes; Bowls holding six quarts, four 
quarts, two quarts, and pint bowls; six Earthen Baking 
Dishes, different sizes. 

BRUSHES. 

Table Brush; two Dust Brushes; two Scrub Brushes; 
one Blacking Brush for stove ; Shoe Brush; Hearth Brush ; 
Brooms. 


SOUPS. 


“No useless dish our table crowds ; 

Harmoniously ranged and consonantly just, 

As in a concert instruments resound, 

Our ordered dishes in their courses chime.” 

The basis of all good soups, is the broth of meat. This 
may be made by boiling the cracked joints of beef, veal 
or mutton, and is best when cooked the day before it is to 
be eaten. After putting the meat into the pot, cover it 
well with cold water and let it come to a boil, when it 
should be well skimmed. Set the pot where it will sim¬ 
mer slowly until it is thoroughly done, keeping the pot 
closely covered the while. The next day, when the soup 
is cold, remove the fat, which will harden on the top of 
the soup. After this, add the vegetables and the herbs 
you use for seasoning, cooking all well together. Before 
sending to the table, the soup should be strained. A good 
stock for soups may be made from shreds and bits of un¬ 
cooked meat and bones, poultry and the remains of game. 
When these are all put together and stewed down in the 
pot, the French term it consomme , and use it chiefly in the 
preparation of brown soups. 

Soups may be varied in many ways, chiefly in the kinds 
of vegetables and different seasonings used, — as in herbs, 

(58) 



VALUABLE RECIPES. 


59 


burned caramel, eggs or slices of bread fried to a crisp in 
butter, which impart a savory relish. 

BEEF SOUP. 

Mrs. Wm. H. Low. 

Cut all the lean off the shank, and with a little beef suet 
in the bottom of the kettle, fry it to a nice brown; put in 
the bones and cover with cold water; cover the kettle 
closely ; cook slowly until the meat drops from the bones ; 
strain through a colander and leave it in the dish during 
the night, which is the only way to get off all the fat. 
The day it is wanted for the table, fry as brown as possi¬ 
ble a carrot, an onion and a very small turnip sliced thin. 
Just before taking up, put in half a teaspoonful of sugar, 
a blade of mace, six cloves, a dozen kernels of allspice, a 
small teaspoonful of celery seed. With the vegetables 
this must cook slowly in the soup an hour; then strain 
again for the table. If you use vermicelli or pearl bar¬ 
ley, cook in water till tender and add to the soup. 

JULIENNE SOUP. 

M. A. T. 

Shred two onions and fry brown in a half spoon of but¬ 
ter; add a little mace, salt and pepper; then a spoonful 
or so of stock ; rub a tablespoonful of flour smooth with a 
little butter and let fry with the onions; strain through a 
colander, then add more stock as desired ; cut turnip, car¬ 
rot and celery in fillets; add a few green peas; boil ten¬ 
der in a little water and add both water and vegetables to 
the soup. If wished, the flour can be left out, and it will 


60 


THE HOME COOK BOOK. 


make a clear, light-colored soup. In that case, the onions 
should be cut in fillets and boiled with the vegetables. 

MUTTON SOUP. 

Mrs. Whitehead. 

Boil a leg of mutton three hours; season to your taste 
with salt and pepper, and add one teaspoon of summer 
savory; make a batter of one egg, two tablespoons of 
milk, two tablespoons of flour, all well beaten together; 
drop this batter into the soup with a spoon and boil for 
three minutes. 


YEAL SOUP. 

To about three pounds of a joint of veal, which must 
be well broken up, put four quarts of water and set it 
over to boil. Prepare one-fourth pound of macaroni by 
boiling it by itself, with sufficient water to cover it; add 
a little butter to the maccaroni when it is tender; strain 
the soup and season to taste with salt and pepper; then 
add the macaroni in the water in which it is boiled. 
The addition of a pint of rich milk or cream and celery 
flavor is relished by many. 

SWISS WHITE SOUP. 

Anonymous. 

Stock for six persons. Beat up three eggs, two spoons 
of flour and one cup of milk, pour this slowly through a 
sieve into the boiling soup, adding salt and pepper. 

TURKEY SOUP. 

Anonymous. 

Take the turkey bones and cook for one hour in water 


VALUABLE RECIPES. 


61 


enough to cover them; then stir in a little dressing and a 
beaten egg. Take from the fire and when the water has 
ceased boiling, add a little butter with pepper and salt. 

OYSTER SOUP. 

M. A. T. 

Take one quart of water; one teacup of butter; one 
pint of milk; two teaspoons of salt; four crackers rolled 
fine, and one teaspoon of pepper; bring to full boiling 
heat as soon as possible, then add one quart of oysters; 
let the whole come to boiling heat quickly and remove 
from the fire. 


OYSTER SOUP. 

Mrs. T. V. Wadskier. 

Pour one quart of boiling water into a skillet; then one 
quart of good rich milk; stir in one teacup of rolled 
cracker crumbs; season with pepper and salt to taste. 
When all come to a boil, add one quart of good fresh 
oysters ; stir well, so as to keep from scorching; then add 
apiece of good sweet butter, about the size of an egg; 
let it boil up once; then remove from the fire immediately; 
dish up and send to table 

CLAM SOUP. 

Mrs. A. A. Carpenter. 

Cut salt pork in very small squares and fry light brown ; 
add one large or two small onions cut very fine and cook 
about ten minutes; add two quarts of water and one quart 
of raw potatoes sliced; let it boil. Then add one can of 


62 


THE HOME COOK BOOK. 


clams. Mix one tablespoonful of flour with water, put it 
with one pint of milk and pour into the soup and let it 
boil about five minutes. Butter, pepper, salt, Worcester¬ 
shire sauce to taste. 

LOBSTER SOUP. 

Mrs. Robert Harris. 

One large lobster or two small ones; pick all the meat 
from the shell and chop fine ; scald one quart of milk and 
one pint of water; then add the lobster, one pound of 
butter, a tablespoonful of flour, and salt and red pepper 
to taste. Boil ten minutes and serve hot. 

PLAIN CALF’S HEAD SOUP. 

Mrs. F. D. J. 

Take a calf’s head well cleaned, a knuckle of veal and 
put them both into a large kettle; put one onion and a 
large tablespoon of sweet herbs, into a cloth and into the 
kettle, with the meat over which you have poured about 
four quarts of water. If you wish the soup for a one 
o’clock dinner, put the meat over to boil as early as eight 
o’clock in the morning; let it boil steadily and slowly and 
season well with salt and pepper. About one hour before 
serving, take off the soup and pour it through a colander, 
pick out all the meat carefully, chop very fine and return 
to the soup, putting it again over the fire. Boil four eggs 
very hard, chop them fine, and slice one lemon very thin, 
adding at the very last. 

VERMICELLI SOUP. 

Anonymous. 

A knuckle of lamb, a small piece of veal and water to 


VALUABLE RECIPES. 


63 


cover well; when well cooked, season with salt, pepper, 
herbs to your taste, and a small onion, to which you may 
add Halford or Worcestershire sauce, about a tablespoon¬ 
ful. Have ready one-quarter of a pound of vermicelli, 
which has been boiled tender; strain your soup from the 
meat, add the vermicelli, let it boil well and serve. 

GUMBO SOUP. 

Anonymous. 

Put on half a peck of tomatoes in a porcelain kettle 
and let them stew; have half a peck of ochra cut in fine 
shreds; put them with thyme, parsley and an onion cut 
fine, into the tomatoes and let them cook until quite 
tender. Fricassee one chicken in ham gravy; then take 
the yolk of four eggs, a little vinegar, the juice of one 
lemon, and season to taste, beating the eggs into the 
vinegar; pour this over the chicken, and put all then into 
the tomatoes, letting the kettle be nearly filled with water. 
Boil all together four or five hours. 

OCHRA GUMBO. 

Mrs. Andrews. 

Two quarts of ripe tomatoes and one quart of ochra 
cut in small rings; put them over the fire with about three 
quarts of water and let the mixture come to a boil; take 
one chicken; cut it up and fry brown, with plenty of 
gravy; put it in with the ochra and tomatoes; add several 
small onions chopped fine; salt and pepper to taste; a 
little corn and Lima beans are an improvement, if you 
have them. Let all simmer gently together for several 


64 


THE HOME COOK BOOK. 


hours. To be served with a tablespoonful of boiled rice 
and green garden pepper cut fine to each soup plate. 

MOCK TURTLE SOUP. 

Mrs. C. H. Wheeler. 

One soup-bone, one quart of turtle beans, one large 
spoonful of powdered cloves, salt and pepper. Soak the 
beans over night, put them on with the soup-bone in 
nearly six quarts of water and cook five or six hours. 
When half done, add the cloves, salt and pepper ; when 
done, strain through a colander, pressing the pulp of the 
beans through to make the soup the desired thickness, 
and serve with a few slices of hard-boiled egg and lemon 
sliced very thin. The turtle beans are black and can only 
be obtained from large grocers. 

TOMATO SOUP. 

Mrs. Whitehead. 

Boil chicken or beef four hours ; then strain ; add to 
the soup one can of tomatoes and boil one hour. This 
will make four quarts of soup. 

TOMATO SOUP. 

Mrs. Wheelock. 

One pint tomatoes, two quarts water, one tablespoonful 
corn starch, beef bone, or cold steak. 

TOMATO SOUP WITHOUT MEAT. 

C. O. Van Cline, East Minneapolis. 

One quart of tomatoes, one quart of water, one quart 


VALUABLE RECIPES. 


65 


of milk. Butter, salt and pepper to taste. Cook the 
tomatoes thoroughly in the water, have the milk scalding, 
(over water to prevent scorching.) When the tomatoes 
are done add one-half teaspoonful of saleratus, which will 
cause a violent effervescence. It is best to set the vessel 
in a pan before adding it to prevent waste. When the 
commotion has ceased add the milk and seasoning. When 
it is possible it is best to use more milk than water, and 
cream instead of butter. The soup is eaten with crack¬ 
ers and is by some preferred to oyster soup. This recipe 
is very valuable for those who keep abstinence days. 

TOMATO SOUP. 

Mrs. B. J. Seward. 

To one pint tomatoes canned, or four large raw ones, 
cut up fine, add one quart boiling water and let them 
boil. Then add one-half teaspoon of soda, when it will 
foam ; immediately add one pint of sweet milk, with salt, 
pepper and plenty of butter. When this boils add eight 
small crackers rolled fine, and serve. Equal to oyster soup. 

TOMATO SOUP. 

Mrs. J. Hudson. 

One quart of tomatoes, one soup-bone, one onion, one 
cucumber sliced, two ears of grated corn, salt, pepper 
and a trifle of cayenne pepper. Boil four hours, then 
add one tablespoon of corn starch dissolved in cold 
water; strain before serving. 

TOMATO SOUP. 

Mrs. G. W. Bray ton. 

For one gallon of soup, take two and a half quarts good 

5 


66 


THE HOME COOK BOOK. 


beef stock, one medium sized carrot, one turnip, one beet 
and two onions peeled and cut in pieces; boil the vege¬ 
tables in the beef stock three-quarters of an hour; strain 
through a sieve; add a two quart can of tomatoes and 
boil fifteen minutes; strain again and add salt and 
pepper. While this is cooking, take a sauce-pan that will 
hold about six quarts and put in a quarter of a pound of 
butter and heat it to a light brown; add while hot three 
tablespoons of flour; take from the fire and mix thor¬ 
oughly ; add one dessert spoon of sugar and stir until it 
boils; boil fifteen minutes and strain. 

TOMATO SOUP. 

Mrs. L. H. Smith. 

Make one gallon beef stock. Take half peck ripe to¬ 
matoes, cut in halves, two carrots, two onions, one # turnip 
cut fine ; boil all together for one hour and a half, then 
strain all through a fine sieve; take a sauce-pan large 
enough to hold it and put it on the fire with half pound 
of butter; heat it until of a light brown color, and add 
two spoons of flour, mixing well together; add to this 
two spoons of white sugar, salt and pepper to suit taste; 
stir well until it boils; let it boil and skim it for five 
minutes, and serve very hot. This recipe serves a large 
family; usually prepare two quarts of beef stock for a 
small family, using half the quantity of ingredients. 

ASPARAGUS SOUP. 

Mrs. D. 

Three, or four pounds of veal cut fine, a little salt pork, 



VALUABLE RECIPES. 


67 


two or three bunches of asparagus and three quarts of 
water. Boil one-half of the asparagus with the meat, 
leaving the rest in water until about twenty minutes before 
serving; then add the rest of the asparagus and boil just 
before serving; add one pint of milk; thicken with a 
little flour and season. The soup should boil about three 
hours before adding the last half of the asparagus. 

GREEN PEA SOUP. 

Anonymous. 

Four pounds of lean beef cut in small pieces, one-half 
peck of green peas, one gallon of water ; boil the empty 
pods of the peas in the water one hour; strain them out; 
add the beef and boil slowly one and a half hours. Half 
an hour before serving strain out the meat and add the 
peas; twenty minutes later add one-half cup of rice 
flour; salt and pepper to taste; and if you choose, one 
teaspoon of sugar. After adding the rice, stir frequently 
to prevent burning. 

CORN SOUP. 

Mrs. W. P. Nixon. 

One small beef bone, two quarts of water, four toma¬ 
toes, eight ears of corn ; let the meat boil a short time in 
the water; cut the corn from the cob and put in the cobs 
with the cut corn and tomatoes; let it boil about half an 
hour; remove the cobs; just before serving add milk, 
which allow to boil for a few moments only; season with 
salt and pepper. 


68 


THE HOME COOK BOOK. 


COEN SOUP. 

Anonymous. 

One quart of corn cut from the cob in three pints of 
water; when the grain is quite tender, mix with them two 
ounces of sweet butter rolled in a tablespoon of flour; let 
it boil fifteen minutes longer;, just before taking up the 
soup, beat up an egg and stir in with pepper and salt. 

TURTLE BEAN SOUP. 

Mrs. A. N. Arnold. 

Take a quart of black beans, wash them and put them 
in a pot with three quarts of water; boil until thoroughly 
soft; rub the pulp through a colander and return it to 
the pot; add some thyme in a clean cloth, and let it boil 
a few minutes for flavor; slice some hard boiled eggs 
and drop them into the soup; add a little butter, pepper 
and salt. 


BEAN SOUP. 

Mrs. Whitehead. 

One pint beans, four quarts water, small piece fat beef; 
boil three hours and strain. If too thin add one table¬ 
spoon flour. 

BLACK BEAN SOUP. 

Mrs. John B. Adams. 

Boil the beans and strain them; at the same time make 
your stock (of any kind of meat,) saving the best for 
force meat balls; to be well seasoned and fried. Put the 
bean pulp in with the stock and boil; add red pepper, 


VALUABLE RECIPES. 


69 


salt and a little thyme, tying it up in a bag to be taken 
out; cloves to your taste and a little wine. When ready 
to serve, put the fried balls into the tureen, with two or 
three sliced hard boiled eggs, and a lemon or two, 
according to the quantity of soup. Skim out bones and 
pieces of meat and pour over. 

BLACK BEAK SOUP. 

Mrs. H. L. Adams. 

One pound of the round beef, one-half pound of salt 
pork, and one quart of black beans; soak the beans 
twenty-four hours; chop the beef and pork and boil with 
the beans, one grated carrot and one onion five or six 
hours; strain and add hard boiled eggs, salt, pepper and 
sliced lemon. 


POTATO SOUP. 

M. A. T. 

Boil five or six potatoes with a small piece of salt pork 
and a little celery; pass through a colander and add milk 
or cream (if milk, a little butter,) to make the consistency 
of thick cream; chop a little parsley fine and throw in ; 
let boil five minutes; cut some dry bread in small dice, 
fry brown in hot lard; drain them and place in the bot¬ 
tom of soup tureen, and pour the soup over; chop two 
onions and boil with the soup, if liked. 

FOKCE MEAT BALLS FOB BLACK BEAN 

SOUP. 

Mrs. Baushar. 

Take cold meat; chop very fine ; add flour enough to 


70 


THE HOME COOK BOOK. 


make it stick together in balls about the size of a wal¬ 
nut ; roll in flour and fry until brown, and add to the 
soup just .before it is served. 

FOECE MEAT BALLS. 

Mrs. James S. Gibbs. 

Mix with one pound of chopped veal or other meat, 
one egg, a little butter or raw pork chopped fine, one cup 
or less of bread crumbs; the whole well moistened with 
warm water, or what is better, the water from stewed 
meat; season with salt and pepper; make in small balls 
and fry them brown. 

EGG BALLS FOE SOUP. 

M. A. T. 

Boil four eggs; put into cold water; mash yolks with 
yolk of one raw egg, and one teaspoon of flour; pepper, 
salt and parsley; make into balls and boil two minutes. 

NOODLES FOE SOUP. 

Mrs. F. D. J. 

Rub into two eggs as much sifted flour as they will 
absorb; then roll out until thin as a wafer; dust over a 
little flour, and then roll over and over into a roll; cut 
off thin slices from the edge of the roll and shake out 
into long strips; put them into the soup lightly and boil 
for ten minutes ; salt should be added while mixing with 
the flour—about a saltspoonful. 


VALUABLE RECIPES. 


71 


CAEAMEL, OE BURNED SUGAE. 

Put two ounces of brown or white sugar in an old tin 
cup over a brisk fire, stir this until it is quite dark and 
gives forth a burned smell, then add a half a cup of cold 
water; let it boil gently a few minutes, stirring well and 
all the while. Take off, and when cold bottle for use. 
This keeps well, and may be used for flavoring gravies 
and soups. 

CEOUTONS. 

These are simply pieces of bread fried brown and 
crisp to be used in soups. 


FISH. 


“ The silvery fish, 

Grazing at large in meadows submarine, 

Fresh from the wave now cheers 
Our festive board.” 

— Anon. 

Fish are good, when the gills are red, eyes are full, and 
the body of the fish is firm and stiff. After washing them 
well, they should be allowed to remain for a short time in 
salt water sufficient to cover them; before cooking, wipe 
them dry, dredge lightly with flour, and season with salt 
and pepper. Salmon trout and other small fish are 
usually fried or broiled ; all large fish should be put in a 
cloth, tied closely with twine, and placed in cold water, 
when they may be put over the fire to boil. When fish 
are baked, prepare the fish the same as for boiling, and 
put in the oven on a wire gridiron, over a dripping pan. 

TO BOIL FISH. 

Mrs. C. G. Smith. 

Put a small onion inside your fish and tie it up in a 
towel, cover it with cold water, salt and a little vinegar, 
and let it heat to the boiling point; from two to three 
minutes' boiling is sufficient for the largest fish, and a 

( 72 ) 



VALUABLE RECIPES. 


73 


small one will not require more than one minute. Fish 
boiled in this way is incomparably better than when 
cooked longer. 

A Suggestion.— Boiling, salted water is best for sal¬ 
mon, as it sets the color. —M. A. T. 

BOILED WHITE FISH. 

Mrs. Andrews. 

Lay the fish open ; put it in a dripping pan, with the 
back down; nearly cover with water; to one fish put two 
tablespoons salt; cover tightly and simmer (not boil) one- 
half hour; dress with gravy, blitter and pepper; garnish 
with sliced eggs. 

For sauce use a piece of butter the size of an egg, one 
tablespoon of flour, one-half pint boiling water; boil a few 
minutes, and add three hard boiled eggs, sliced. 

FISH A LA CKEME. 

Mrs. J. A. Ellis. 

Take any firm salt water fish, rub it with salt and put it 
in a kettle with enough boiling water to cover it. As 
soon as it boils set it back where it will simmer, let it 
stand for an hour, then take it up and draw out all the 

A 

bones. Put one ounce of flour into a sauce-pan, to which 
add by degrees one quart of cream or new milk, mixing it 
very smoothly, then add the juice of one lemon, one onion 
chopped fine, a bunch of parsley, a little nutmeg, salt and 
pepper. Put this on the fire, stirring it till it forms a thick 
sauce; stir in a quarter of a pound of butter; strain the 
sauce through a sieve. Put a little on a dish, then lay the 


74 


THE HOME COOK BOOK. 


fish on it and turn the remainder of the sauce over it. 
Beat to a froth the whites of six eggs, spread over the 
whole, and bake half an hour a light brown. 

A- TURBOT A LA CEEME. 

Mrs. A. Keith. 

Boil a large white fish; pick it up fine, taking out the 
bones; make a sauce of a quart of milk, a little thyme, a 
few sprigs of parsley, a little onion; simmer together till 
well flavored; wet two ounces of flour and stir in with a 
quarter of a pound of butter; stir until it thickens; then 
strain it on the yolks of two eggs ; season with pepper and 
salt. Put some of the sauce in a pudding dish, then a 
layer of fish and so on until the dish is full, putting sauce 
on top; cover with rolled crackers and a little grated 
cheese, if to the taste; brown in the oven. 

CODFISH A LA CEEME. 

Mrs. Baushar. 

Take four pounds of codfish, let it come to a scald, pick 
it in pieces; four tablespoons Worcestershire sauce, two 
tablespoons anchovy sauce, one-fourth pound butter, one- 
half pint cream ; boil one-half dozen large potatoes, mash 
them; put in the pudding dish, (except the potatoes,) 
then cover with the potatoes ; bake fifteen or twenty min¬ 
utes, or till nicely browned. 

SAUCE FOE BOILED FISH. 

To one teacup of milk, add one teacup of water; put 
it on the fire to scald, and when hot stir in a tablespoon 


VALUABLE RECIPES. 


75 


of flour, previously wet with cold water; add two or three 
eggs; season with salt and pepper, a little celery, vinegar 
and three tablespoons of butter. Boil four or five eggs 
hard, take off the shells, and cut in slices, and lay over 
the dish. Then pour over the sauce and serve. 

BAKED HALIBUT OB SALMON". 

Let the fish remain in cold water, slightly salted, for aiv 
hour before it is time to cook it; place the gridiron on a 
dripping pan with a little hot water in it and bake in a 
hot oven ; just before it is done, butter it well on the top, 
and brown it nicely. The time of baking depends upon 
the size of the fish. A small fish will bake in about half 
an hour, and a large one in an hour. They are very nice 
when cooked as above and served with a sauce which is 
made from the gravy in the dripping pan, to which is 
added a tablespoon of catsup and another of some pun¬ 
gent sauce and the juice of a lemon. Thicken with brown 
flour moistened with a little cold water. Garnish hand¬ 
somely with sprigs of parsley and current jelly. 

BAKED BLACK BASS. 

Mrs. P. B. Ayer. 

Eight good sized onions chopped fine; half that quan¬ 
tity of bread crumbs; butter size of hen’s egg; plenty of 
pepper and salt, mix thoroughly with anchovy sauce until 
quite red. Stuff your fish with this compound and pour 
the rest over it, previously sprinkling it with a little red 
pepper. Shad, pickerel and trout are good the same way. 
Tomatoes can be used instead of anchovies, and are more 


76 


THE HOME COOK BOOK. 


economical. If using them, take pork in place of butter 
and chop fine. 

BROILED WHITE FISH —FRESH. 

Mrs. G. E. P. 

Wash and drain the fish ; sprinkle with pepper and lay 
with the inside down upon the gridiron, and broil over 
fresh bright coals. When a nice brown, turn for a moment 
on the other side, then take up and spread with butter. 
This is a very nice way of broiling all kinds of fish, fresh 
or salted. A little smoke under the fish adds to its flavor. 
This may be made by putting two or three cobs under the 
gridiron. 


SALT MACKEREL. 

• Mrs. F. D. J. 

Soak the fish for a few hours in lukewarm water, chang¬ 
ing the water several times ; then put into cold water 
loosely tied in cloths, and let the fish come to a boil, turn¬ 
ing off the water once, and pouring over the fish hot water 
from the tea kettle; let this just come to a boil, then take 
them out and drain them, lay them on a platter, butter 
and pepper them, and place them for a few moments in 
the oven. Serve with sliced lemons, or with any nice fish 
sauce. 

BOILED CODFISH—SALT. 

Soak two pounds of codfish in lukewarm water over 
night or for several hours; change the water several 
times; about one hour before dinner put this into cold 


VALUABLE RECIPES. 


77 


fresh water, and set over the fire; let it come to a boil, or 
just simmer, for fifteen minutes but not to boil hard, then 
take out of the water, drain and serve with egg sauce, or 
with cold boiled eggs sliced and laid over it, with a drawn 
butter or cream gravy poured over all. 

CROQUETTES OF FISH. 

Take dressed fish of any kind ; separate from the bone, 
mince it with a little seasoning, an egg beaten with a 
teaspoon of flour and one of milk; roll into balls, brush 
the outside with egg and dredge well with bread and 
cracker crumbs, and fry them of a nice color. The bones, 
head, tail, an onion, an anchovy and a pint of water will 
make the gravy. 

EELS. 

Mrs. P. B. Ayer. 

Skin and parboil them ; cleanse the back bone of all 
coagulations; cut them in pieces about three inches in 
length; dip in flour and cook in pork fat, brown. 

TONGUES AND SOUNDS. 

Mrs. P. B. Ayer. 

Soak them thirty-six hours in cold water; scrape them 
thoroughly and boil tender; fry them brown or eat with 
butter and egg sauce. 

CHOWDER. 

Mrs. P. B. Ayer. 

Five pounds of codfish cut in squares; fry plenty of 


78 


THE HOME COOK BOOK. 


salt pork cut in thin slices; put a layer of pork in your 
kettle, then one of fish; one of potatoes in thick slices, 
and one of onions in slices; plenty of pepper and salt; 
repeat as long as your materials last, and finish with a 
layer of Boston crackers or crusts of bread. Water suffi¬ 
cient to cook with, or milk if you prefer. Cook one-half 
hour and turn over on your platter, disturbing as little as 
possible. Clams and eels the same way. 

FISH CHOWDER. 

Mrs. R. A. Sibley. 

Four pounds of fresh fish skinned and cut in pieces; put 
in a pot some of the fish, then some crackers and sliced 
potatoes, salt and pepper; another layer of fish, crackers 
and potatoes; cover the whole with water; add a little 
onion, if liked, and some fried pork or butter; boil until 
the potatoes are done, then add a quart of milk and let 
it boil. When dishing for the table, take out all the large 
bones. Codfish or haddocks are the best; other fish will 
answer; use the head. 

POTTED FISH. 

Mrs. Gridley, Evanston. 

Take out the backbone of the fish; for one weighing 
rwo pounds take a tablespoon of allspice and cloves 
mixed; these spices should be put into little bags of not 
too thick muslin; put sufficient salt directly upon each 
fish; then roll in a cloth, over which sprinkle a little 
cayenne pepper; put alternate layers of fish, spice and 
sago in an earthern jar; cover with the best cider vinegar; 


VALUABLE RECIPES. 


79 


cover the jar closely with a plate and over this put a cov¬ 
ering of dough, rolled out to twice the thickness of pie 
crust. Make the edges of paste, to adhere closely to the 
sides of the jar, so as to make it air-tight. Put the jar 
into a pot of cold water and let it boil from three to five 
hours, according to quantity. Ready when cold. 

Sauces for “ Fish and Meat ” will follow “ Meats.” 


SHELL FISH. 


OYSTERS ON THE SHELL. 

Wash the shells and put them on hot coals or upon the 
top of a hot stove, or bake them in a hot oven ; open the 
shells with an oyster knife, taking care to lose none of the 
liquor, and serve quickly on hot plates, with toast. Oys¬ 
ters may be steamed in the shells, and are excellent eaten 
in the same manner. 

BROILED OYSTERS. 

Drain the oysters well and dry them with a napkin. 
Have ready a griddle hot and well buttered; season the 
oysters; lay them to griddle and brown them on both 
sides. Serve them on a hot plate with plenty of butter. 

CREAMED OYSTERS. 

Clara E. Thatcher. 

To one quart of oysters take one pint of cream or 




80 


THE HOME COOK BOOK. 


sweet milk; thicken with a little flour, as if for gravy; 
when cooked, pour in the oysters with liquor; pepper, 
salt and butter the mixture. Have ready a platter with 
slices of nicely browned toast, pour creamed oysters on 
toast and serve hot. 

OYSTEES A LA CEEME. 

Mrs. J. B. Lyon, Detroit. 

One quart of oysters, one pint of cream; put the 
oysters in a double kettle, cook until the milk juice begins 
to flow out; drain the oysters in a colander; put the 
cream on the same way; when it comes to a boil, thicken 
with flour wet with milk as thick as corn starch ready to 
mould ; then put in the oysters and cook five minutes. 
Serve hot on toast. 

PANNED OYSTEES. 

Mrs. J. B. Lyon, Detroit. 

Drain the oysters from the liquor; put them in a hot 
pan or spider; as soon as they begin to curl, add butter, 
pepper and salt. Serve on toast, or without, if preferred. 

STEWED OYSTEES. 

Mrs. Andrews. 

In all cases, unless shell oysters, wash and drain; mix 
half a cup of butter and a tablespoon of corn starch; 
put with the oysters in a porcelain kettle; stir until they 
boil; add two cups of cream or milk; salt to taste; do 
not use the liquor of the oysters in either stewing or 
escaloping. 


VALUABLE RECIPES. 


81 


ESCALOPED OYSTERS. 

Mrs. Andrews. 

• # 

Butter the dish, (common earthern pie-plates are the 
best,) cover the bottom of the dish with very fine bread 
crumbs; add a layer of oysters; season with pepper and 
salt; alternate the crumbs and oysters until you have 
three layers; finish with crumbs; cover the top with small 
pieces of butter; finish around the edge with bread cut 
into small oblong pieces dipped in butter; bake half an 
hour; unless shell oysters, wash them thoroughly and 
strain. 


ESCALOPED OYSTERS. 

Mrs. D. 

Crush and roll several handfuls of friable crackers; 
put a layer in the bottom of a buttered pudding dish ; 
wet this with a mixture of the oyster liquor and milk, 
slightly warmed; next a layer of oysters; sprinkle with 
salt and pepper, and lay small bits of butter upon them 
then another layer of moistened crumbs, and so on until 
the dish is full. Let the top layer be of crumbs, thicker 
than the rest, and beat an egg into the milk you pour 
over them ; put pieces of butter on top; cover the dish; 
bake half an hour. 

ESCALOPED OYSTERS. 

Mrs. Norcross. 

Scald the oysters; butter the dish in which they are to 
be baked ; put in first a layer of rolled crackers ; take the 
oysters from the liquor one at a time, to be sure no shells 

6 


82 


THE HOME COOK BOOK. 


are on them; then add a layer of oysters with butter, a 
little pepper, and continue adding a layer of crackers and 
oysters until the dish is full; have the top layer crackers; 
strain over the whole the liquor; bake half an hour. 

OYSTER PIE. 

Anonymous. 

Take a large dish, butter it, and spread a rich paste 
over the sides and around the edge, but not on the bot¬ 
tom. The oysters should be as large and fine as possible; 
drain off part of the liquor from the oysters; put them 
into a pan, and season them with pepper, salt, spice and 
butter; have ready the yolks of three boiled eggs chopped 
fine, and grated bread crumbs; pour the oysters with as 
much of their liquor as you please into the dish with the 
paste, strew over them the chopped eggs and grated bread ; 
roll out the lid of the pie and put it on, crimping the 
edges. Bake in a quick oven. Nice also, with a gill of 
cream added, and a little flour. 

OYSTER PATTIES. 

Aunt* Maggie. 

Make some rich puff paste and bake it in very small tin 
patty pans; when cool, turn them out upon a large dish; 
stew some large fresh oysters with a few cloves, a little 
mace and nutmeg; then add the yolk of one egg, 
boiled hard and grated; add a little butter, and as much 
of the oyster liquor as will cover them. When they have 
stewed a little while, take them out of the pan and set 
them to cool. When quite cold, lay two or three oysters 
in each shell of puff paste. 


VALUABLE RECIPES. 


83 


OYSTER PATTIES. 

Mrs. Thos. Orton. 

Stew the oysters; take the broth and allow the yolk of 
one egg to every dozen of oysters ; turn off the broth and 
add the eggs; let it come to a boil; then turn back the 
oysters and fill the crust. 

TO FRY OYSTERS. 

Mrs. Edward Ely. 

Roll a few crackers; beat two eggs ; wash your oysters 
or not, according to your notion, but the bits of shell 
must be removed ; dip your oysters into the egg, then into 
the rolled crackers; take half butter, and half lard in a 
spider, have it hot; (but not so hot that your oysters will 
burn ;) fry them; then have a colander in a pan on the 
stove, and as soon as done, put into the colander to dry; 
when you have a dozen or so, take them out and put on a 
hot platter; salt to you taste. 

TO FRY OYSTERS. 

Mrs. D., and Mrs. T. V. Wadskier. 

Use the largest and best oysters ; lay them in rows upon 
a clean cloth and press another upon them, to absorb the 
moisture ; have ready several beaten eggs ; and in another 
dish some finely crushed crackers; in the frying pan heat 
enough butter to entirely cover the oysters; dip the oys¬ 
ters first into the eggs, then into the crackers, rolling it or 
them over that they may become well incrusted ; drop into 
the frying pan and fry quickly to a light brown. Serve 
dry and let the dish be warm. A chafing dish is best. 


84 


THE HOME COOK BOOK. 


FRICASSEED OYSTERS. 

Mrs. W. P. Brown. 

For a quart can, drain the oysters dry as possible; put 
a piece of butter the size of an egg into your spider, and 
let it get quite brown ; put in your oysters and as soon as 
they commence to cook, add as much more butter, which 
has been previously well mixed with a tablespoon of 
flour; let it cook a moment and add one egg, beaten with 
a tablespoon of cream ; let this cook a moment and pour 
all over toasted bread. 

MACARONI WITH OYSTERS. 

Mrs. F. B. Orr. 

Boil macaroni in salt water, after which drain through 

a colander ; take a deep earthern dish or tin, put in alter- 

* 

nate layers of macaroni and oysters; sprinkle the layers 
of macaroni with grated cheese; bake until brown. De¬ 
licious as a side dish at dinner. 

MACARONI AND OYSTERS —AN ENTREE. 

Mrs. Baushar. 

Boil the macaroni first; place a layer of it in the bottom 
of the dish ; dry the oysters and place around on the 
macaroni, then a layer of browned bread crumbs, then 
another layer of macaroni, then oysters as before, then 
bread crumbs, and so on, finishing off with bread crumbs, 
and bake ; pepper, salt and butter to the taste; make 
a broth of the oyster juice and milk, and pour over it 
before baking; bake about twenty minutes. 


VALUABLE RECIFES. 


85 


PICKLED OYSTERS. 

Mrs. C. G. Smith. 

Wash them from their liquor and put them into a porce¬ 
lain lined kettle, with strong salt and water to cover them ; 
let them come to a boil, and then skim them into cold 
water; scald whole peppers, mace and cloves in a little 
vinegar ; the quantity of these must be determined by the 
number of oysters; when the oysters are cold, put them 
into a stone jar with layers of spice between them, and 
make liquor enough to cover them from the liquor in 
which they were cooked; spice your vinegar and cold 
water to taste. 


LOBSTER CHOWDER. 

Mrs. Lamkin. 

Four or five pounds of lobster, chopped fine; take the 
green part and add to it four pounded crackers; stir this 
into one quart of boiling milk; then add the lobster, a 
piece of butter o e-half the size of an egg, a little pepper 
and salt, and bring it to a boil. 

LOBSTER CROQUETTES. 

M. A. T. 

The same mixture as given for stuffed lobster, without 
the cream; made into pointed balls, dipped in egg and 
then rolled in cracker and fried in very hot lard ; served 
dry and garnished with parsley. 

STUFFED CRABS OR LOBSTER. 

M. A. T. 

Boil crabs and pick out meat; carefully preserving the 


86 


THE HOME COOK BOOK. 


shell whole ; rub this with salad oil, add to meat one, 
fourth as much fine bread crumbs, very little nutmeg, 
cayenne pepper, grated rind and juice of lemon,’ butter 
and a little sweet cream, (if lobster, rub the coral with the 
cream,) replace in shells, dust lightly with bread crumbs, 
and butter and brown in oven. Garnish with parsley 
and lemon. 

TO DRESS CRAB. 

Mrs. Elia M. Walker. 

Two or three shalots and a little parsley chopped very 
fine; one ounce of butter; a bunch of sweet herbs; a tea¬ 
cup of broth (or water); boil a few minutes, and take out 
the herbs; add the crumbs of a roll finely grated; one 
tablespoon of best sweet oil; one glass of sherry; the 
juice of half a lemon; cayenne pepper and salt to taste. 
Put in the crab to warm, then put all nicely into the shell, 
grate over some bread crumbs and put in the oven a few 
moments to brown. 


CLAM STEW. 

Mrs. M. L. S. 

Lay the clams on a gridiron over hot coals, taking them 
out of the shells as soon as open, saving the juice; add a 
little hot water, pepper, a very little salt and butter rolled 
in flour sufficient for seasoning; cook for five minutes 
and pour over toast. 


VALUABLE RECIPES. 


87 


CLAM FLITTERS. 

M. A. T. 

Twelve clams chopped or not; one pint milk; three 
eggs; add liquor from clams ; salt and pepper, and flour 
enough for thin batter. Fry in hot lard. 


I 


POULTRY AND GAME. 


“Whoso seeks an audit here, 

Propitious pays his tribute — game or fish, 

Wild fowl or venison, and his errand speed.” 

— COWPER. 


BOILED FOWL. 

Take a young fowl and fill the inside with oysters; 
place in a jar and plunge into a kettle of water; boil for 
one and one-half hours; there will be a quantity of gravy 
in the jar from the juice of the fowl and the oysters; 
make this into a white sauce with the addition of egg, 
cream, or a little flour and .butter; add oysters, or serve 
up plain with the fowl. This is very nice with the addi¬ 
tion of a little parsley to the sauce. 

ROAST TURKEY OR CHICKEN. 

Having picked and drawn the fowls, wash them well in 
two or three waters; wipe them dry; dredge them with a 
little flour inside and out, and a little pepper and salt; 
prepare a dressing of bread and cracker crumbs, fill the 
bodies and crops of the fowls and then bake them from 
two to three hours; baste them frequently while roast¬ 
ing; stew the giblets in a sauce pan; just before serving, 

( 38 ) 



VALUABLE RECIPES. 


89 


chop the giblets fine; after taking up the chicken, and 
the water in which the giblets were boiled, add the 
chopped giblets to the gravy of the roast fowl; thicken 
with a little flour, which has been previously wet with 
the water; boil up, and serve in a gravy-dish. Roast 
chickens and turkey should be accompanied with celery 
and jellies. 


BAKED CHICKEN. 

Anonymous. 

Cut the fowls open and lay them flat in a pan, break¬ 
ing down the breast and the back bones; dredge with 
flour and season well with salt and pepper, with bits of 
butter; put in a very hot oven until done, basting fre¬ 
quently with melted butter; or when half done take out 
the chicken and finish by broiling it upon a gridiron over 
bright coals; pour over it melted butter and the juices in 
the pan in which it was baked. 

CHICKEN FRICASSEE. 

Sarah Page, Albany, N, Y» 

Cut up the chickens and put on the fire in a kettle 
with cold water sufficient to cover, add a little salt or salt 
pork sliced, if you like; boil until tender, and cut up and 
put in a part of a head of celery. When tender have 
ready hot baking-powder biscuits broken open and laid 
on a platter; on this place the chicken; thicken the 
gravy with flour moistened with water or milk, aud pour 
it over the chicken and biscuits. If you prefer, use a 


90 


THE HOME COOK BOOK. 


good-sized piece of butter to season instead of the salt 
pork. Oysters are an addition. 

FRIED CHICKEN. 

Mrs. Bausher. 

Cut the chicken in pieces, lay them in salt and water, 
changing the water several times ; roll each piece in flour ; 
fry in very hot lard or butter, season with salt and pepper ; 
fry parsley with them also. Make a gravy of cream 
seasoned with salt, pepper and a little mace, thickened 
with a little flour in the pan in which the chickens were 
fried, pouring off the lard. 

DRESSING FOR CHICKENS OR TURKEY. 

Mrs. F. D. 

Chop bread crumbs quite fine, season well with pepper, 
salt and plenty of butter; moisten with a very little water, 
and add a few oysters with a little of the liquor, if you 
please. The best authorities say the dressing is the 
finest when it crumbles as the fowl is cut. 

DRESSING FOR TURKEY. 

C Kennicot. 

One pint of soaked bread, one teaspoon of sage, one 
teaspoon of summer savory, one teaspoon of salt, one- 
half teaspoon pepper, butter size of an egg. 

CHICKEN CHEESE. 

Two chickens boiled tender, chop, but not too fine; 
salt and pepper, three or four eggs boiled and sliced; 



\ 


91 


VALUABLE RECIPES. 

line dishes or moulds with them; pour in the chicken 
and the liquor they were boiled in; when cold slice. 
Should be boiled in as little water as possible. 

JELLIED CHICKEN. 

M. A. T. 

Boil a fowl until it will slip easily from the bones; let 
the water be reduced to about one pint in boiling; pick 
the meat from the bones in good sized pieces, taking out 
all gristle, fat and bones; place in a wet mould; skim the 
fat from the liquor; a little butter; pepper and salt to 
the taste and one-half ounce of gelatine. When this dis¬ 
solves, pour it hot over the chicken. The liquor must be 
seasoned pretty high, for the chicken absorbes. 

CHICKEN PIE. 

Mrs. A. A. Carpenter. 

Boil your chickens until they are tender and season 
highly, line deep pie plates with a rich crust, take the 
white meat and a little of the dark off from the bones, 
put into the pie plates, pour the gravy over the chicken, 
add butter and a little flour, cover with the crust, bake 
from half to three-quarters of an hour. 

CHICKEN PIE. 

Mrs. H. 

Stew chickens until tender; line the sides of a deep pie 
dish, with nice pastry ; put in the chicken, and the water 
in which it has boiled, (which should be but half a pint); 
season with a large piece of butter, salt and pepper, and 




92 


THE HOME COOK BOOK. 


then cover loosely with a crust. While this is baking, 
have ready a quart can of fine oysters ; put on the fire a 
pint of rich milk, (or the liquor of the oysters will do;) 
let it come to a boil; thicken with a little flour, and 
season with butter, pepper and salt; pour this over the 
oysters boiling hot, and about fifteen minutes before the 
pie is done, lift the crust and pour the oysters and all into 
the pie; then return to the oven to finish. 

CHICKEN LOAF. 

Mrs. W. H. Low. 

Take two chickens, boil them in as little water as pos¬ 
sible until the meat will drop from the bones; cut it with 
a knife and fork; then put it back into the kettle; put in 
plenty of butter, pepper and salt; heat it thoroughly, 
boil an egg hard and slice it and place it in the bottom 
of a dish; pour it in hot, place a weight upon it, and put 
it away to cool; it will come out in a form. 

CHICKEN CROQUETTES. 

Mrs. P. B. Ayer. 

Two well cooked chickens chopped fine; one pound 
rice boiled not more than twenty minutes; an onion, if 
preferred; one-half pound old cheese grated; parsley 
chopped fine; very little cloves, mace and thyme; cay¬ 
enne and black pepper to season. Mix this thoroughly 
with the yolks of ten eggs, well beaten; one pint of sifted 
crackers; beat six eggs, separately; form the first com¬ 
pound in a pointed wine glass, dip first in the egg and 
then in the sifted cracker, and brown in hot lard. Heat 
before eating. 


VALUABLE RECIPES. 


93 


CHICKEN CKOQUETTES. 

Mrs. J. Young Scammon. 

The proportions that we give below are for half a good 
sized chicken. After boiling, chop the meat fine, fry it 
with one ounce of butter; then add one half teaspoon of 
flour; stir for half a minute, adding the chopped meat 
and a little more than a gill of meat broth; salt, pepper 
and a pinch of nutmeg; stir for five minutes, then take it 
from the fire and mix the yolks of two eggs with it; put 
on the fire again for one minute, stirring the while. Lastly, 
you may or may not add four mushrooms chopped, or 
two truffles, or both, according to taste. Turn the mixture 
into a dish and set it away to cool. When perfectly cold 
mix it well, as the upper part is drier than the rest; put 
it in parts on the pasteboard, a tablespoon for each part. 
Have bread crumbs on the pasteboard, then make them 
into any form required. Dip each croquette in beaten 
egg; roll in bread crubs again and fry in hot fat. Garnish 
each croquette with a sprig of parsley. 

CHICKEN CKOQUETTES. 

Marion Harland. 

Minced chicken; about one-quarter as much fine bread 
crumbs as you have of meat; one egg beaten light to each 
cup of meat; gravy enough to moisten the crumbs and 
chicken ; or, if you have no gravy, a little drawn butter; 
pepper and salt and chopped parsley to taste; yolks of 
two hard boiled eggs rubbed fine with the back of a silver 
spoon, added to the meat; mix up into a paste with as 
little handling as maybe; nor must the paste be too 


94 


THE HOME COOK BOOK. 


wet to mould readily; make with floured hands into rolls 
or ovate balls, roll in flour until well coated, and fry a few 
at a time, lest crowding should injure the shape, in nice 
dripping, or a mixture half lard and half butter. As you 
take them out lay in a hot colander, that every drop of 
fat may be drained off. Serve in a heated dish with 
cresses or parsley. 

CHICKEN CROQUETTES. 

Mrs. J. A. Ellis. 

Four and one-half pounds chicken boiled and chopped 
very fine; moisten to a thick pulp with the liquor in which 
it has been boiled. Mix with this a pint and a half of 
mashed potatoes, beaten to a cream; three eggs, one 
teaspoon of mustard, sweet majoram, salt and pepper to 
taste; a little celery chopped very fine; soften with milk 
till very soft, and add a quarter of a pound of butter. 
Mould into forms, dip in egg and cracker dust, and fry in 
boiling lard. 

CROQUETTES. 

Mrs. I. N. Isham. 

Take cold fowl or fresh meat of any kind, with slices 
of ham, fat and lean; chop all together very fine ; add 
half as much grated bread, and season with salt, pepper 
and nutmeg; one tablespoon of catsup, one teaspoon of 
made mustard and one lump of butter; mix well together, 
make up in little rolls or balls, dip in beaten yolks of 
eggs, cover with grated bread crumbs, and fry brown in 
lard. 


VALUABLE RECIPES. 


95 


CHICKEN PATES. 

Mince chicken that has been previously roasted or 
boiled, and season well; stir into this a sauce made of 
half a pint of milk, into which while boiling a teaspoonful 
of corn starch has been added to thicken; season with 
butter, about a tablespoonful, and salt and pepper to 
taste. Have ready small pate pans lined with a good 
puff paste. Bake the crust in a brisk oven; then fill the 

pans and set in the oven a few minutes to brown very 

« 

slightly. 

FORCE MEAT BALLS. 

Mrs. James S. Gibbs. 

Mix with one pound of chopped veal or other meat; 
one egg; a little butter or raw pork chopped fine; one 
cup or less of bread crumbs; the whole well moistened 
with warm water, or what is better, the water from stewed 
meat; season with salt and red pepper; do up in small 
balls, and fry them brown. 

PILAN. 

Mrs. J. S. Gibbs. 

Place a full grown chicken and about one pound of 
pickled pork with a pod of red pepper and bunch of 
thyme, in a pot with water enough to cover. When per¬ 
fectly tender, put the chicken and pork in a steamer 
which fits the pot; wash your rice carefully, and boil it 
seventeen minutes in the water from which the meat was 
taken; make a large gravy tureen full of drawn butter 
sauce, to which you add two hard boiled eggs sliced, and 


96 


THE HOME COOK BOOK. 


capers or chopped pickle; use about a pint of the water 
in which the meat has been boiled for the sauce, and if 
the food is very fat, skim the grease off the top and use 
instead of butter for the sauce. When you serve, place 
the rice on a large flat dish, and the chicken on top. 

DUCKS. 

Miss S. P., Albany, N. Y. 

When roasted, use dressing as for turkey, with the ad- 
dition of a few slices of onion. Many cooks lay over the 
game slices of onions, which takes away the fishy flavor, 
removing the onion before serving. Make a sauce with 
the drippings in the pan, in which the game is roasted, 
and to which are put the chopped giblets, which are pre¬ 
viously well cooked; thicken the gravy with brown flour, 
moistened with water. Serve with currant jelly. 

ROAST GOOSE. 

Stuff and roast in the same manner as ducks. Many 
cooks cover poultry with a paste of flour and water while 
baking, removing it before it is served. 

TO ROAST WILD FOWL. 

M. A. T. 

Put an onion, salt and hot water into a pan, and baste 
for ten or fifteen minutes; change the pan ; put in a slice 
of salt pork and baste with butter and pork drippings very 
often; just before serving dredge lightly with flour and 
baste. Ducks take from twenty-five to thirty-five minutes 
to roast, and woodcock and snipes fifteen to twenty-five 


VALUABLE RECIPES. 


97 


Do not draw or take off the heads of either. Garnish 
with fried or toasted bread, lemon, parsley and currant 
jelly. 

PRAIRIE CHICKENS, PARTRIDGES AND 

QUAILS. 

Miss Sarah Page, Albany, N. Y. 

Clean nicely, using a little soda in the water in which 
they are washed; rinse them and dry, and then fill them 
with dressing, sewing them up nicely, and binding down 
the legs and wings with cords. Put them in a steamer 
over hot water, and let them cook until just done. Then 
place them in a pan with a little butter; set them in the 
oven and baste them frequently with melted butter until 
of a nice brown. They ought to brown nicely in about 
fifteen minutes. Serve them on a platter, with sprigs of 
parsley alternating with currant jelly. 

QUAIL ON TOAST. 

After the birds are nicely cleaned, cut them open down 
the back; salt and pepper them, and dredge with flour. 
Break down the breast and back-bones, so they will lie flat, 
and place them in a pan with a very little water and but¬ 
ter in a hot oven, covering them up tightly until nearly 
done. Then place them in a spider in hot butter, and fry 
a moment to a nice brown. Have ready slices of baker’s 
bread toasted, and slightly buttered upon a platter. The 
toast should be broken down with a carving-knife, so that 
it will be tender. On this place the quails; make a sauce- 
of the gravy in the pan, thicken lightly with browned flour, 
and pour over each quail and the toast. 

7 


98 


THE HOME COOK BOOK, 


A SUGGESTION. 

M. A. T. 

Singe all poultry with alcohol, and dip quails into clari¬ 
fied butter for broiling. 

PRESSED CHICKEN. 

Mrs. C. H. Wheeler. 

Cut up the fowls and place in a kettle with a tight cover, 
so as to retain the steam; put about two teacups of water 
and plenty of salt and pepper over the chicken, then let 
it cook until the meat cleaves easily from the bones, cut 
or chop all the meat (freed from skin, bones and gristle) 
about as for chicken salad; season well, put into a dish 
and pour the remnant of the juice in which it was cooked 
over it. This will jelly when cold, and can then be sliced 
or set on the table in shape. Nice for tea or lunch. The 
knack of making this simple dish is not having too much 
water; it will not jelly if too weak, or if the water is 
allowed to boil away entirely while cooking. 

PIGEON PIE. 

Mrs. L. 

Make a fine puff paste; lay a border of it around a large 
dish, and cover the bottom with a veal cutlet, or a very 
tender steak free from fat and bone; season with salt, 
cayenne pepper and mace. Prepare as many pigeons as 
can be put in one layer in the dish; put in each pigeon a 
small lump of butter, and season with pepper and salt; 
lay them in the dish breast downwards, and cut in slices 
a half dozen of hard-boiled eggs, and lay in with the birds; 
put in more butter, some veal broth, and cover the whole 
with crust Bake slowly for an hour and a half. 


MEATS. 


— “ Cook, see all your sawces 

Be sharp and poynant in the palate, that they may 

Commend you ; look to your roast and baked meats handsomely, 

And what new kickshaws and delicate made things.’’ 

— Beaumont and Fletcher. 

GENERAL RULES FOR COOKING MEATS. 

All salt meat should be put on in cold water, that the 
salt may be extracted while cooking. Fresh meat, which 
is boiled to be served with sauces at the table, should be 
put to cook in boiling water, when the outer fibres con¬ 
tract, the inner juices are preserved. 

For making soup, put the meat over in cold water, to 
extract the juices for the broth. 

In boiling meats, if more water is needed, add that 
which is hot, and be careful to keep the water on the 
meat constantly boiling. 

Remove the scum when it first begins to boil. The 
more gently meat boils, the more tender it will become. 
Allow twenty minutes for boiling each pound of fresh 
meat. 

Roast meats require a brisk fire. Baste often. Twenty 
minutes is required for roasting each pound of fresh meat. 

( 99 ) 



100 


THE HOME COOK BOOK. 


The variation in roasted meats consists simply in the 
method of preparing them to cook, before putting in the 
oven. Some are to be larded, some stuffed with bread 
dressing, and others plain, only seasoning with pepper 
and salt. 

A piece of red pepper, cooked in a boiled dinner, is 
very nice. 

HINTS FOR COOKING MEATS. 

E. E. Marcy, Evanston. 

A tough piece of meat can be made tender by cooking 
for several hours, in water at a simmering heat. The 
fibre of meats is toughened by being subjected to a high 
temperature. It is upon this theory that Warren’s Patent 
Cooker is constructed. The same results can be obtained 
by carefully watching the process of cooking, to prevent 
rapid boiling. 

ROAST BEEF. 

Prepare for the oven by dredging lightly with flour, and 
seasoning with salt and pepper; place in the oven, and 
baste frequently while roasting. Allow a quarter of an 
hour for a pound of meat, if you like it rare ; longer if 
you like it well done. Serve with a sauce, made from the 
drippings in the pan, to which has been added a table¬ 
spoon of Harvey or Worcestershire sauce, and a table¬ 
spoon of tomato catsup. Thicken with browned flour, 
and serve in a gravy boat. 

ROAST BEEF WITH YORKSHIRE PUDDING. 

Set a piece of beef to roast upon a grating, or several 


VALUABLE RECIPES. 


101 


sticks laid across a dripping pan. Three-quarters of an 
hour before it is done, (allow fifteen minutes to a pound 
if you like it rare,) mix the pudding and pour into the 
pan. Continue to roast the beef, the dripping meanwhile 
falling upon the pudding below. When both are done cut 
the pudding into squares and lay around the meat when 
dished. If there is much fat in the dripping pan before 
the pudding is ready to be put in, drain it off, leaving just 
enough to prevent the batter from sticking to the bottom. 

Recipe for Pudding. — One pint of milk; four eggs, 
whites and yolks beaten separately; two cups flour; one 
teaspoon salt. Be careful in mixing not to get the batter 
too stiff. 


YORKSHIRE PUDDING. 

Mrs. Joseph B. Leake. 

To be eaten with roast beef, instead of a vegetable. 
Three tablespoons flour, mixed with one pint of milk, 
three eggs and a little salt. Pour into a shallow tin bak¬ 
ing pan; put into oven, an hour before dinner, for ten 
minutes; then put it under the roasting beef and leave it 
till you take up the beef; leave it in about five minutes 
after you take up the beef; then pour off the fat and send 
it to the table. 

BEEFSTEAK AND MUSHROOMS. 

Mrs. Perry H. Smith. 

Put in a sauce pan one ounce of butter, a small onion 
chopped fine, a little ground sage, and a little thyme, and 
put it over the fire; when hot, shake in two tablespoons 


102 


THE HOME COOK BOOK. 


of flour, and when it becomes brown, put in one gill of 
water, and let it boil for half an hour. Then add three 
tablespoons of beef stock, a little salt, a little nutmeg and 
one wine glass of sherry wine. Put in one can of mush¬ 
rooms, and let it boil for ten minutes. Pour this over a 
nicely broiled beefsteak. 

BROILED BEEFSTEAK. 

Lay a thick tender steak upon a gridiron over hot 
coals, having greased the bars with butter before the 
steak has been put upon it; (a steel gridiron with slender 
bars is to be preferred, the broad flat iron bars of grid¬ 
irons commonly used, fry and scorch the meat, imparting 
a disagreeable flavor.) When done on one side, have 
ready your platter warmed, with a little butter on it; lay 
the steak upon the platter with the cooked side down, 
tnat the juices which have gathered may run on the plat¬ 
ter, but do not press the meat; then lay your beefsteak 
again upon the gridiron quickly and cook the other side. 
When done to your liking, put again on the platter, 
spread lightly with butter, place where it will keep warm 
for a few moments, but not to let the butter become oily, 
(over boiling steam is best;) and then serve on hot plates. 
Beefsteak should never be seasoned with salt and pepper 
while cooking. If your meat is tough, pound well with 
a steak mallet on both sides. 

BEEF WITH TOMATOES. 

Mrs. P. B. Ayer. 

Eight pounds fresh plate beef, second cut broiled; boil 
<e\d^r two quarts tomatoes, three cloves, plenty butter. 


VALUABLE RECIPES. 


103 


pepper and salt; when cooked nicely and thick, strain 
through a colander and pour over your beef and serve 
hot or cold. 


A LA MODE BEEF. 

Miss Sarah Page. 

Take a piece of beef four or five inches thick, and with 
a small knife make small holes entirely through it at small 
distances apart. Then take strips of fat salt pork, roll 
them in pepper and cloves. Lay on a pan, cover closely, 
and put over in a steamer, and steam for three hours. 
When done thicken the gravy in the pan with a little flour. 
This is excellent when eaten as cold meat. 

MOCK DUCK. 

Mrs. C. C. Stratton, Evanston. 

Take the round of beef steak, salt and pepper either 
side; prepare bread or crackers with oysters or without, 
as for stuffing a turkey; lay your stuffing on the meat; 
sew up and roast about an hour; and if you do not see 
the wings and legs you will think you have roast duck. 

BEEF OMELET. 

Mrs. S. B. Adams. 

Four pounds of round beef, uncooked, chopped fine; 
nix eggs beaten together; five or six soda crackers rolled 
fine, little butter and suet, pepper, salt and sage, if you 
choose ; make two loaves, roll in cracker; bake about an 
hour ; slice when cold. 


104 


THE HOME COOK BOOK. 


SPICED BEEF. 

Mrs. E. R. Harmon. 

Four pounds of round of beef chopped fine; take from 
it all fat; add to it three dozen small crackers rolled fine, 
four eggs, one cup of milk, one tablespoon ground mace, 
two tablespoons of black pepper, one tablespoon melted 
butter; mix well and put in any tin pan that it will just 
fill, packing it well: baste with butter and water, and 
bake two hours in a slow oven. 

MEAT FROM SOUP BOXES. 

Mrs. DeForest, Freeport. 

Before thickening the soup or putting in the vegetables, 
take out a large bowl of the liquor; take the meat from 
the bones, chop it fine, season with catsup and spices; 
pour over the liquor, which should be thick enough to jelly 
when cold; put into moulds and serve cold in slices. 

BEEF CROQUETTES. 

Mrs. J. B. R. 

Chop fine some cold beef; beat two eggs and mix with 
the meat and add a little milk, melted butter, and salt and 
pepper. Make into rolls and fry. 

TO BOIL CORNED BEEF. 

Mrs. A. W. D. 

Put the meat in cold water ; boil from five to six hours, 
then take out the bones; wrap it tightly in a towel; put 
on ice, with a weight to press it. 


VALUABLE RECIPES. 


105 


BEEF OB VEAL LOAF. 

Three pounds of meat chopped fine with one-fourth 
of a pound of salt pork, six Boston crackers powdered 
fine, one sheet of Cooper’s isinglass dissolved in a coffee- 
cup of warm water, one tablespoon of butter, one tea¬ 
spoon of salt, and one of pepper, one of powdered cloves, 
or a nutmeg grated. Mix well together with two eggs; 
bake one hour. This will slice well when cold. 

PRESERVED BEEF. 

Mrs. Carter. 

For preserving one hundred pounds beef: Six pounds 
salt, two ounces salt-petre, two tablespoons soda, two 
pounds sugar, four gallons water; mix well together ; 
sprinkle the bottom of the barrel with salt; put in the 
beef with very little salt between each layer; pour over 
the brine and put on a weight to keep all well covered. 

TO CORN BEEF. 

Mrs. A. M. Gibbs. 

To each gallon of cold water, put one quart of rock 
salt, one ounce of salt-petre and four ounces of brown 
sugar, (it need not be boiled,) as long as any salt remains 
undissolved, the meat will be s\^eet. If any scum should 
rise, scald and skim well; add more salt, salt-petre and 
sugar; as you put each piece of meat into the brine, rub 
over with salt. If the weather is hot, gash the meat to 
the bone, and put it in salt. Put a flat stone or some 
weight on the meat to keep it under the brine. 

Or this: To every fouf gallons of water allow two 


106 


THE HOME COOK BOOK. 


pounds of brown sugar and six pounds of salt, boil about 
twenty minutes, taking off the scum; the next day turn 
it on the meat packed in the pickling tub; pour off this 
brine; boil and strain every two months, adding three 
ounces of brown sugar and half a pound of common salt. 
It will keep good a year. Sprinkle the meat with salt the 
next day, wipe dry before turning the pickle over it. Let 
it entirely cover the meat; add four ounces salt-petre. 
Canvas lids are excellent for covering, as they admit the 
air and exclude flies. Mutton and beef may be kept 
sweet several weeks by simply rubbing well with dry salt 
and closely covering. Turn the pieces whenever the 
vessel is uncovered. 

BOILED TONGUE WITH TOMATO SAUCE. 

Mrs. J. A. Ellis. 

Half boil a tongue, then stew it with a sauce made of a 
little broth, flour, parsley, one small onion, one small 
carrot, salt and pepper, and one can of tomatoes cooked 
and strained. Lay the tongue on a dish and strain the 
sauce over it. 

BOILED TONGUE AND TOMATO SAUCE. 

Mrs. A,. L. Chetlain. 

Boil a pickled tongue till well done, then peel. For 
the sauce, one can of tomatoes, boil half down, then 
strain; rub together one tablespoon of butter, one tea¬ 
spoon of flour and a little salt, put these into the tomato, 
and let it come to a boil; then pour over the tongue and 
serve. « 


VALUABLE EECIPES. 


10T 


STEWED TONGUE. 

Mrs. J. A. Ellis. 

Cut square fillets of bacon, which dredge with a mix¬ 
ture of chopped parsley, salt, pepper and a little allspice. 
Lard the tongue with the fillets ; put in a sauce-pan two 
ounces of bacon cut in slices, four sprigs of parsley, two 
of thyme, a little garlic, two cloves, two carrots cut in 
small pieces, two small onions, salt and pepper. Lay the 
tongue on the whole; wet with a glass of white wine and 
a glass of broth. Set it on a moderate fire and simmer 
about five hours, keeping it well covered. Put the tongue 
on a dish and strain the sauce over it. 

BOILED LEG OF MUTTON. 

Mrs. J. Brown. 

Boil well in clear water until tender, seasoning the 
water with salt; serve with egg sauce, and garnish with 
parsley, sliced lemons, or some sour jelly. 

MUTTON A LA VENISON. 

Mrs. J. B. L. 

Take a leg of mutton and lard it well with strips of salt 
pork inserted in deep slits in the meat, which has been 
previously rolled in pepper and cloves; bake two hours 
or according to the size of the roast, basting frequently 
while in the oven; about an hour before serving, spread 
over it currant jelly, return to the oven and let it brown. 

MUTTON CHOPS. 

Cut them nicely, clearing away all ragged ends and 


108 


THE HOME COOK BOOK. 


edges; fry for a few moments covered closely, and then 
dip each piece in cracker crumbs and beaten egg, or you 
may prepare them as for frying; then, lay them in a drip¬ 
ping pan, and put into the oven to bake; baste frequently 
with a little melted butter and water. 

ROAST VEAL. 

Mrs. D. S. F. 

Prepare a leg of veal for the oven, by washing, drying, 
and larding it with strips of fat bacon or ham, and dredg¬ 
ing it well with flour, and seasoning with salt and pepper; 
baste frequently and serve with the gravy thickened. A 
roast fillet of veal should be prepared by stuffing it with 
bread crumbs, seasoned with chopped ham, summer 
savory, pepper and salt. Dredge lightly with flour and 
bake. 

NECK PIECE OR SHOULDER OF VEAL. 

Mrs. C. C. Stratton, Evanston. 

Put a piece of butter the size of an egg into a kettle; 
put it on the stove; when it begins to fry, put in the veal, 
season it and let it fry until brown; then add water suffi¬ 
cient to cook it. When done take cream and flour well 
stirred, and thicken as for fricasseed chicken, and you 
have a nice dinner, very like chicken and much cheaper. 
Two pounds of veal will make a dinner for six or eight, 
providing it is not all bone. 

VEAL PIE. 

Mrs. Houghteling. 

Three pounds of lean veal; two slices of salt pork, 


VALUABLE RECIPES. 


109 


chopped fine; one coffee cup of bread crumbs, two eggs, 
salt, pepper and herbs to taste ; mix thoroughly and bake; 
use cold as a relish. 

PATE OF VEAL. 

Mrs. L. J. Tilton. 

Three and one-half pounds of the leg of veal, fat and 
lean, chopped fine ; six or eight small crackers rolled fine ; 
two eggs, piece of butter the size of an egg, one table¬ 
spoon of salt, one of pepper and one of nutmeg; a slice 
of salt pork chopped fine. Work all together in the form 
of a loaf: put bits of butter and grate bread crumbs over 
the top. Bake two hours; to be cut in slices when cold. 

VEAL PATE. 

M. A. P. 

Four pounds of veal and one and one-half pounds of 
salt pork chopped together, raw, and very fine, with four 
rolled crackers; two well beaten eggs, one lemon and one 
small onion ; salt, pepper and sweet herbs to taste ; mix 
well and bake in a pan as you would a loaf of bread; 
requires three hours. 

VEAL CUTLETS, A LA FRIED OYSTERS. 

*Mrs. A. M. Gibbs. 

Cut the veal in small pieces three or four inches square; 
dry with a towel; season to taste; have ready a beaten 
egg and crackers rolled fine, each on separate dishes; dip 
each piece of the cutlet in the egg, then in the rolled 
cracker; have enough lard or butter hot in your spider 


no 


THE HOME COOK BOOK. 


so that it will nearly cover the cutlets when you put them 
in. A rich gravy can be made after the meat is done by 
adding a little boiling water. 

YEAL LOAF. 

Mrs. Lamkin. 

Three and one-half pounds of lean and fat raw veal, 
chopped fine; one slice of salt pork, six small crackers 
rolled fine, butter the size of an egg, two eggs, one table¬ 
spoon of salt, one tablespoon of pepper, one of sage, three 
of extract of celery; mix thoroughly. Pack tightly in a 
deep square tin; cover with bits of butter and sprinkle 
fine cracker crumbs over the top; cover with another tin. 
Bake two hours, uncover and brown the top. 

YEAL LOAF. 

Mrs. Chas. Duffield. 

Six Boston crackers, three eggs, one tablespoon of salt, 
pepper and sage, or summer savory; three pounds of 
veal. The veal must be raw and chopped fine ; mix all 
well together and pack it hard in a deep tin pan; bake 
slowly for one hour; a tablespoon of butter improves it. 
This is a nice relish for tea, and should be sliced thin 
when cold. 

♦ 

YEAL LOAF. 

Mrs. G. W. Brayton, and others. 

Three pounds raw veal; one-half pound raw salt pork 
chopped fine; three Boston crackers rolled fine, or bread 
crumbs; three eggs, one teaspoon black pepper, little 


VALUABLE RECIPES. 


Ill 


sage, little mace or nutmeg, one tablespoon of salt. Make 
in a loaf and baste while baking with butter size of an 
egg with water, and put on outside of loaf a small quan¬ 
tity of rolled crackers. Bake about three hours. Is very 
nice cold, cut in thin slices. 

SPICED YEAL. 

i 

Mrs. C. E. Brown, Evanston. 

Take four pounds veal, chop it fine and season highly 
with salt, pepper, cloves and cinnamon ; add four small 
crackers rolled out, one egg, and a lump of butter nearly 
the size of an egg; mix thoroughly together and press it 
in a baking tin, and bake two and a half hours. When 
thoroughly cold, slice for tea. Some prefer it in rolls, 
convenient for slicing, and baked from one-half to three- 
quarters of an hour. 

JELLIED YEAL. 

M. A. T. 

Boil the veal tender, pick it up fine, put in a mould, 
add the water it was boiled in, and set it in a cold place; 
season with salt and pepper to taste; a layer of hard 
boiled eggs improves it. 

FKICANDEAU. 

Mrs. J. M. Brown, and Mrs. M. L. 

Three and one-half pounds of cold roast veal chopped 
fine, one tablespoon of salt and one of pepper, one-half a 
nutmeg, four or five rolled crackers, three eggs. If the 
veal is thin, add a piece of butter half as large as an egg, 


112 


THE HOME COOK BOOK. 


and tablespoon of cream. Form all this in a large roll, 
and spot the roll over with bits of butter; then strew over 
it the pounded crackers, (a little of the cracker should be 
mixed with the meat,) put it in the oven, and from time 
to time add a little water. Cook slowly two hours. When 
cold slice thin, and it makes an excellent relish. 

CROQUETTES OF CHICKEN, YEAL OR 

SWEET BREAD. 

Mrs. Gen. N. J. T. Dana. 

Put in a stew pan a piece of butter size of an egg, one 
spoon of flour, a little pepper, salt and nutmeg; let it 
melt and mix well; chop the meat, but not too fine; put 
in the mixture and stir till well mixed; when cold add 
the yolks of two eggs to bind it ; roll into oblong shape, 
dip it into egg beaten with a little pepper and salt; roll 
in crumbs of bread or powdered crackers and fry in boil¬ 
ing lard. 

SWEET BREADS. 

Scald in salt and water, take out the stringy parts; then 
put in cold water a few minutes ; dry in a towel; dip in 
egg and bread crumbs, and fry brown in butter; when 
done place in a hot dish ; pour into the pan a cup of sweet 
cream, a little pepper and salt, and a little parsley chopped 
fine; add flour, and when boiling pour over the sweet 
breads; add mushrooms, if desired. 

SWEET BREADS—BROILED. 

Mrs. Bates. 

Parboil, rub them well with butter, and broil on a clean 


VALUABLE JRECIFES. 


113 


gridiron; turn them often, and now and then roll them 
over in a plate containing hot melted butter, to prevent 
them from getting hard and dry. 

CALF’S LIVER — FRIED. 

Cut in thin slices; wash and drain them, roll them in 
corn meal or cracker crumbs, and fry in fresh or salt pork 
gravy or butter. 

CALF’S LIVER —STEWED. 

Boil till partly done; take out of the sauce-pan; chop 
in small pieces; put back in the sauce-pan; skim well; 
stew until tender; season with butter, pepper and salt; 
thicken with a little flour, and serve over slices of toasted 
bread. 


CALF’S LIVER MARINE. 

Mrs. J. M. Ayer. 

Lard the liver; add pepper and salt sufficient to season 
it, then roll and tie it; cut two onions in thin slices and 
lay in the bottom of an earthen crock; add two slices of 
salt pork cut thin, and lay the liver on that; add more 
pepper and salt, a little vinegar and salad oil, and set in a 
cool place for twenty-four hours. Cook over a slow fire 
from half-past two until six; a wine-glass of claret added 
at half-past four is excellent. This is arranged for dinner 
at night; of course the rule for time will do for noon 
dinner. Easily mistaken for canvas-back duck. 

TO ROAST VENISON. 

Mrs. Porter. 

Wash a saddle of venison thoroughly in several waters, 
S 


THE HOME COOK BOOK. 


114 

then rub it over with vinegar, red pepper and a little salt; 
lard with strips of salt pork rolled in seasoned bread 
crumbs; season if you like, with sweet marjoram and 
sweet basil, one teaspoon each, also pepper; then rub the 
whole over with currant jelly, and pour over it one bottle 
of claret wine. Let it stand over night, and next morning 
cover the venison with a paste made of flour and water 
half an inch thick; then cover with soft paper, and secure 
well with strings; place it in the dripping-pan with some 
claret, butter and water, and baste very often ; half an 
hour before you take it up, remove paste and paper, baste 
it with butter and dredge with flour to make it brown. 

For Sauce. — Take a pound and a half of scraps of 
venison, with three pints of water, a few cloves, a few 
blades of mace, one-half a nutmeg, and salt and cayenne 
pepper to taste; boil it down to a pint, skim off the fat 
and strain ; add half a pint of current jelly, one pint of 
claret and one-quarter pound of butter, divided into bits 
and rolled in flour. 


EOAST PIG. 

See that the pig has been well scalded ; put in the body 
a stuffing of dry bread crumbs, seasoned with sage, salt 
and pepper, and sew it up; skewer the legs back or the 
under part will not crisp; put in a hot oven after dredg¬ 
ing well with flour, and baste it frequently with melted 
butter while roasting, or rub the pig with a cloth wet with 
melted butter. When done, serve whole on a platter, and 
garnish with parsley and celery tops alternately. Take 
off some of the fat from the gravy, set the rest on the top 


VALUABLE RECIPES. 


115 


of the stove, thicken with a little flour, add a half glass of 
sherry wine, and the juice of half a lemon and serve in a 
gravy boat. 

HEAD CHEESE. 

Mrs. C. Bradley. 

To one head add one heart, one-half li\er and one 
tongue; first clean the head very nicely, then put it in a. 
brine for twenty-four hours; then boil it until it is very 
soft, pick out the bones and chop very fine ; then add salt, 
pepper, four small onions and a little sage, if you wish; 
mix it very thoroughly and put it in a colander and set it 
over a kettle of hot water over night; in the morning put 
in the press and press it as cheese. 

SOUSE. 

When the pig’s feet and ears are well cleaned and 
scraped, put in cold water, and over the fire to boil; when 
tender, put them in a jar; prepare a pickle of half a gal¬ 
lon of cider vinegar, whole black pepper, mace and cloves; 
boil up with the vinegar, and then pour over the pig’s feet. 
Let them stand for two or three days, when they will be 
ready for use. 

OXFOKD SAUSAGE. 

M, A. Sadler, Aurora. 

Take one pound of young pork, fat and lean, without 
skin or gristle ; one pound of lean veal; one pound of 
beef suet chopped very fine together. Put in half a pound 
of bread crumbs, six sage leaves, a teaspoon of pepper 


116 


THE HOME COOK BOOK. 


and two of salt, some thyme, marjoram and savory shred 
fine ; mix well together. 

SAUSAGES. 

Mrs. C. Bradley, and others. 

Six pounds of lean fresh pork, three pounds of fat pork, 
twelve teaspoons of sage, and six teaspoons of pepper, six 
teaspoons of salt, (and two of cloves, and one nutmeg, if 
you prefer,) grind or chop very fine; mix these ingredi¬ 
ents thoroughly, and pack in a jar, and pour hot lard over 
the top. 

HAM SANDWICHES. 

Mrs. W. Butterfield. 

Take some boiled ham and chop it very fine, mix it 
with a dressing composed of one dessert spoon of mustard, 
two of oil, one raw egg beaten very light, a little salt and 
pepper; cut and spread the bread very thin. 

HAM SANDWICHES. 

Mrs. W. Butterfield. 

Chop fine some cold boiled ham, a little fat with the 
lean ; add tongue and chicken also chopped fine; make a 
dressing of one-half a pound of butter, three tablespoons 
of salad oil, three of mustard, the yolk of one egg, and a 
little salt; mix well together and spread over the meat 
smoothly on thin slices of bread. Very nice. 

TRAVELING LUNCH. 

Mrs. J. L. B. 

Chop sardines, ham and a few pickles quite fine; mix 


VALUABLE RECIPES. 


117 


with mustard, pepper, catsup, salt and vinegar; spread 
between bread nicely buttered. This is to be cut cross¬ 
wise, like jelly cake. 

BOILED HAM. 

Mrs. C. Waggoner, Toledo. 

Take a ham weighing about eight or ten pounds; soak 
it for .twelve or twenty-four hours in cold water; then 
cover it with boiling water, add one pint of vinegar, two 
or three bay-leaves, a little bunch of thyme and parsley 
(the dried and sifted will do, or even the seeds of parsley 
may be used, if the fresh cannot be procured); boil very 
slowly two hours and a half, take it out, skim it, remove 
all the fat, except a layer half an inch thick; cut off with 
a sharp knife all the black-looking outside; put the ham 
into your dripping pan, fat side uppermost, grate bread 
crust over it and sprinkle a teaspoon of powdered sugar 
over it; put it in the oven for half an hour, until it is a 
beautiful brown. Eat cold; cut the nicest portion in 
slices; the ragged parts and odds and ends can be 
chopped fine and used for sandwiches; or, by adding 
three eggs to one pint of chopped ham, and frying brown, 
you have a delicious omelet for breakfast or lunch. The 
bones should be put in a soup-kettle, the rind and fat 
should be rendered and strained for frying potatoes and 
crullers. Ham cooked in this way will go much farther 
than when cooked in the ordinary manner. 

BOILED AND BAKED HAM. 

Mrs. P. B. Ayer. 

Boil your ham tender; cover it with the white of a raw 


118 


THE HOME COOK BOOK. 


egg, and sprinkle sugar or bread crumbs over it; put it in 
the oven and brown; it is delicious also covered with a 
regular cake icing and browned. 

TO BOIL A HAM. 

M. 

Wash and scrape the ham clean ; put it on in cold water 
enough to cover it; put into the water two onions, two 
carrots, a head of celery, a dozen cloves and a handful of 
timothy hay; boil without stopping until the skin will 
readily peel from the ham ; cover the ham with rolled 
crackers, or bread crumbs that have been browned and 
rolled, and bake in a slow oven for two hours. 

A VALUABLE SUGGESTION. 

Soak ham or salt pork (cut in slices for broiling or fry¬ 
ing) in a quart or two of milk and water; over night 
for breakfast, and several hours for any other meal. The 
milk may be either fresh or sour, and diluted with equal 
parts of water. Rinse before cooking in water until it is 
clear. It will be found a very excellent method, and when 
once adopted will be invariably the choice of preparation. 

SALTING POKE. 

A. M. G. 

Cover the bottom of the barrel with salt an inch deep ; 
put down one layer of pork and cover that with salt half 
an inch thick ; continue this until all your pork is disposed 
of; then cover the whole with strong brine; pack as tight 
as possible, the rind side down or next to the barrel; keep 


VALUABLE RECIPES. 


119 


the pork always under the brine by using an inner cover 
and clean stones. Should any scum arise, pour off the 
brine, scald it, and add more salt. Old brine can be 
boiled down, well skimmed and used for a fresh supply. 

CURING HAMS. 

Mrs. Mulford. 

Hang up the hams a week or ten days, the longer the 
tenderer and better, if kept perfectly sweet; mix for each 
good sized ham, one teacup of salt, one tablespoon of 
molasses, one ounce of salt-petre ; lay the hams in a clean 
dry tub; heat the mixture and rub well into the hams, 
especially around the bones and recesses ; repeat the pro¬ 
cess once or twice, or until all the mixture is used; then 
let the hams lie two or three days, when they must be 
put for three weeks in brine strong enough to bear an egg; 
then soak eight hours in cold water; hang up to dry in 
the kitchen or other more convenient place for a week or 
more ; smoke from three to five days, being careful not to 
heat the hams. Corn cobs and apple-tree wood are good 
for smoking. The juices are better retained if smoked 
with the hock down. Tie up carefully in bags for the 


summer. 


SALADS, SAUCES AND PICKLES, 


“ To make this condiment, your poet begs 
The powdered yellow of two hard-boiled eggs ; 

Two boiled potatoes, passed through the kitchen sieve, 
Smoothness and softness to the salad give ; 

Let onions atoms lurk within the bowl, 

And, half suspected, animate the whole ; 

Of mordant mustard, add a single spoon ; 

Distrust the condiment that bites so soon ; 

But, deem it not, thou man of herbs, a fault 
To add a double quantity of salt ; 

Four times the spoon with oil from Lucca crown, 

And twice with vinegar, procured from town ; 

And lastly, o’er the flavored compound toss 
A magic soup con of anchovy sauce. 

O, green and glorious ! O, herbaceous treat! 

’Twould tempt the dying anchorite to eat ; 

Back to the world he’d turn his fleeting soul, 

And plunge his fingers in the salad bowl; 

Serenely full, the epicure would say, 

‘ Fate cannot harm me, I have dined to-day.’ ” 

—Sidney Smith. 


SUGGESTIONS. 

Miss M. A. Ayer. 

Chicken for salad should boil until it parts from the 
bone easily. It is also better to shred it, than to cut or 



VALUABLE RECIPES. 


I2\ 

chop. Equal parts blitter and salad oil. are by many 
preferred to the entire quantity of either. The addition 
of the liquor the fowl is boiled in, is a great improvement, 
to moisten the salad with. Crisp celery and cabbage in 
ice cold water for an hour or two before using for salads. 

CHICKEN SALAD. 

Mrs. Morgan, Rockford, Ill. 

Cut the white meat of chickens into small bits, thq size 
of peas, (also the dark meat, if you like,) chop the whole 
parts of celery nearly as small. Prepare a dressing thus* 
Rub the yolks of hard boiled eggs smooth; to each yolk 
put half a teaspoon of mustard, the same quantity of salt, 
a tablespoon of oil, and a wine glass of vinegar; mix the 
chicken and celery in a large bowl and pour over this 
dressing with a little cream added. The dressing must 
not be put on till just before it is served. 

CHICKEN SALAD. 

Mrs. Higgins. 

Two chickens, chopped coarse; eight heads of celery, 
three eggs, one pint vinegar, one tablespoon flour, one 
tablespoon sugar, rub the yolks of the eggs to a fine pow¬ 
der, then add the salt, mustard and oil, mixing well to¬ 
gether; then add the cream; and after that the vinegar 
and raw egg. 

CHICKEN SALAD. 

Mrs. Hobbs. 

Three chickens chopped fine, both light and dark meat; 


122 


THE HOME COOK BOOK. 


the juice of two lemons; eight or ten eggs boiled hard; 
the whites chopped fine and the yolks mashed fine, 
moisten with six teaspoons melted butter, two of sweet 
oil; to which add one tablespoon of mustard, one of 
pepper, one of salt, one of sugar, three of cream ; and 
last, add six large bunches of celery chopped fine, with 
sufficient vinegar to moisten the whole. 

CHICKEN SALAD. 

Mrs. Chas. Wheeler. 

To one chicken use the same quantity of celery, three 
or four eggs, one tablespoon mixed mustard, one teaspoon 
of salt, two of celery seed, one tablespoon of hard butter; 
two-thirds teacup vinegar, four tablespoons table oil, two. 
thirds cup sweet cream. Process of making: Season 
your chicken in cooking, cut by hand both chicken and 
celery, then beat the yolks and whites of eggs separately, 
into that beat the oil slowly. Then mix all the ingredi¬ 
ents in an earthen or new tin dish, except the cream, and 
set on the stove. Cook until as thick as pound-cake. 
When cold add the cream, stirring well, and pour over 
the chicken and celery one hour before eating. Do not 
be afraid of cooking too thick. 

CHICKEN SALAD. 

Mary Norton. 

Take the breasts of four well boiled chickens, cut in 
small pieces, but not too fine; mix with the chicken eight 
teacups of celery cut also in small pieces, and with the 
above, the chopped whites of twelve hard boiled eggs. 


VALUABLE RECIPES. 


123 


For dressing, the yolks of four raw eggs; beat into them 
half of an ordinary sized bottle of olive oil, beginning 
with a teaspoon, and adding no more than that at a time, 
until it is all thoroughly mixed; then add the well mashed 
and pulverized yolks of twelve eggs, salt and pepper, three 
tablespoons mustard, a pinch of cayenne pepper, and 
a gill of vinegar; then stir this dressing thoroughly into 
the mixed chicken celery and whites of eggs. 

SWEET BREAD SALAD. 

Mrs. D. C. B. 

Four hard boiled eggs, one raw egg, three tablespoons 
of salad oil, one teaspoon of salt, one of pepper, two of 
sugar, two of mixed mustard, one-half a teacup of vine¬ 
gar, one calf’s sweet bread, and two heads of lettuce. 
For dressing, mash the yolks and mix the oils thoroughly 
in them; then add the raw egg well beaten ; mix the other 
ingredients in slowly and thoroughly, adding the vinegar 
last. Boil the sweet bread thoroughly until tender; pick 
it up in small pieces; break the lettuce also in small 
pieces, and then put in a dish alternate layers of lettuce 
and sweet bread and dressing. Use the whites of the 
eggs sliced over the top. 

For salmon salad, use the same dressing, omitting the 
sweet breads, and substituting salmon. Put the salmon 
on a platter, pour over it the dressing and garnish with 
celery leaves. 

YEAL SALAD. 

Mrs. G. E. P. 

Boil veal until very tender, chop fine and stir into it a 


124 


THE HOME COOK BOOK. 


nice salad dressing; put in a shallow dish and garnish 
with slices of lemon and celery ; a little chopped cabbage 
or lettuce may be added, if desired. Boiled ham chopped 
and seasoned and served in the same manner, is a very 
nice dish. 


CHICKEN SALAD. 

Mrs. Chas. Duffield. 

The yolks of six eggs, well beaten; one-half pint of 
melted butter, or the same quantity of olive oil; three 
tablespoons of mixed mustard (or more if it is not very 
strong); salt to taste ; two teaspoons of celery seed ; mix 
thoroughly; then add three-fourths of a pint of strong 
vinegar; place over the fire, stirring constantly until it 
become thick, like boiled custard. Turn the mixture 
over the chickens, which have previously been chopped 
(not very fine). Just before bringing to the table, add 
four heads of chopped celery. If it is not strong enough 
of spice, add more mustard and cayenne pepper. This is 
enough for one boiled turkey, or three small chickens. 
The same dressing makes an excellent mixture for sand¬ 
wiches, if used with finely chopped boiled ham or beef 
tongue, but should not be salted. 

LOBSTEK SALAD. 

Mrs. S. I. D. 

Two lobsters, picked fine; four heads of fresh lettuce, 
cut fine; put in a dish in layers with the lobsters; boil 
your eggs, mash the yolks, add three tablespoons of melted 
butter, a teaspoon of mustard, cayenne pepper and salt; 


VALUABLE RECIPES. 


125 


two tablespoons of sugar, two cups of vinegar; heat to¬ 
gether and pour over when served. 

FISH SALAD. 

M. A. T. 

Boil tender a white fish or trout; chop fine; add same 
quantity chopped celery, cabbage or lettuce; season same 
as chicken salad. 

VEGETABLE SALAD. 

Anonymous. 

Take cold vegetables left from dinner, such as potatoes, 
peas, string beans, shell beans, beets, etc., and chill them 
on the ice; cover with mayonaise, and serve. You may 
use for this any salad dressing. 

POTATO SALAD. 

M. A. T. 

Sliced cold boiled potatoes; almonds blanched and 
quartered ; hickory-nuts, also, if liked (both of these may 
be omitted). A very small quantity of chopped onions ; 
pour over this any good salad dressing, not too much, 
and garnish with chopped parsley; cold boiled beets, 
sliced lemon, and anchovies, may be added to the salad, 
if liked. 

POTATO SALAD. 

Mix a nice salad dressing of one teaspoonful of salt; a 
little pepper; two tablespoons of fine cut crisped parsley ; 
grate onion, about two teaspoonsful, with four tablespoons 
of salad oil or butter. To this add eight tablespoons of 


126 


THE HOME COOK BOOK. 


vinegar; slice two quarts of cold boiled potatoes — have 
these slices not very thin; pour over the dressing, and let 
them stand half an hour before serving. 

ASPARAGUS SALAD. 

Boil the asparagus in a water until tender; cut off the 
hard ends, and set the rest away. When cool, cut in inch 
long pieces, and put it in your salad dish. Pour over a 
mayonaise dressing, and garnish with a few capers. 

CUCUMBER SALAD. 

Mrs. King. 

Take a dozen ripe “white spine” cucumbers; wash, 
pare and cut into strips, taking out the seeds; cut into 
pieces, like small dice; to each dozen cucumbers, take 
twelve large white onions chopped ; six large green pep¬ 
pers, also chopped ; one-quarter pound each of black and 
white mustard seed, and a gill of celery seed ; mix all well 
together; add a teacup of salt, and hang up in a cotton 
bag to drain for twenty-four hours. Then add enough 
clear cold vinegar to cover it; put into stone jars and 
fasten nearly air tight. In six weeks it will be fit for use. 
Excellent. 

TOMATO SALAD. 

Miss Spruance. 

Twelve tomatoes, peeled and sliced; four eggs, boiled 
hard; one egg (raw) well beaten; one teaspoon salt; 
one-half teaspoon cayenne pepper ; one teaspoon sugar ; 
one teacup of vinegar ; set on ice to become perfectly cold. 


VALUABLE RECIPES. 


127 


DRESSING FOR SALAD. 

Mrs. Hoge. 

Two raw eggs, one tablespoon of butter, eight table¬ 
spoons of vinegar; one-half teaspoon of mustard; putin 
a bowl over boiling water and stir until it becomes like 
cream; pepper and salt to your taste. 

SALAD DRESSING. 

Mrs. A. A. Carpenter. 

The yolks of four eggs, two-thirds of a cup of oil, red 
pepper, salt and mustard to taste ; the juice of two lemons, 
and last of all, one cup of thick cream. If the dressing 
is for chicken salad, use the oil or fat from the chicken 
instead of sweet oil. Be sure and put the cream in last, 
just before sending to table. 

SALAD DRESSING. 

M. A. T. 

Take the yolks of two raw eggs, beat with them one 
teaspoon of made mustard ; this mustard should be mixed 
with water, not vinegar; then add to this, drop by drop, 
olive oil, stirring constantly until the mixture becomes • 
very thick ; then add two teaspoons of powdered sugar 
and a scant one of salt; mix thoroughly; squeeze in the 
juice of one lemon; beat well, and if too thick, thin with 
a little sweet cream. If preferred, omit the lemon and 
cream, and use vinegar. This dressing with lettuce, cel¬ 
ery or potato, makes a delicious salad. If needed for 
chicken salad, the yolks of hard boiled eggs added make 
it richer. Garnish lettuce with nasturtium blossoms and 


128 


THE HOME COOK BOOK. 


sliced lemon. Garnish potatoes with cold boiled beets, 
chopped parsley and sliced lemon. 


SAUCES 

FOR MEAT OR FISH. 


DRAWN BUTTER. 

Drawn butter forms the basis of most sauces. From 
this a great variety may be made, by adding to this differ¬ 
ent flavors— anchovies, ochra, onions, celery, parsley, 
mint and relishes — using those flavors, which are suitable 
for the meat, game or fish, with which the sauces are to 
be served. A good standard receipt for drawn butter is 
as,follows: 

Rub one tablespoon of flour with one-quarter of a 
pound of butter; when well mixed, put in a sauce pan 
with a tablespoon of milk or water; set it in a dish of 
• boiling water, shaking it well until the butter melts and is 
near boiling. It should not be set directly on the stove 
or over the coals, as the heat will make the butter oily 
and spoil it. 

MELTED BUTTER OR PARSLEY SAUCE. 

Miss A. C. 

One tablespoon of butter, one teaspoon of flour, rubbed 
together; one tablespoon chopped parsley, first boiled five 




VALUABLE RECIPES. 


129 


minutes in water and squeezed out; two tablespoons 
water; shake over a clear fire, one way , until it boils ; add 
the parsley gradually. 

MINT SAUCE. 

M. A. T. 

Two tablespoons green mint, cut fine; two of sugar, 
and one-half teacup vinegar. 

MINT SAUCE. 

Mrs. J. M. B. 

Mix one tablespoon of white sugar to half a teacup of 
good vinegar; add the mint and let it infuse for half an 
hour in a cool place before sending to the table. Serve 
with roast lamb or mutton. 

CELERY SAUCE. 

Mrs. J. B. L. 

Mix two tablespoons of flour with half a teacup of but¬ 
ter; have ready a pint of boiling milk; stir the flour and 
butter into the milk; take three heads of celery, cut into 
small bits, and boil for a few minutes in water, which 
strain off; put the celery into the melted butter, and keep 
it stirred over the fire for five or ten minutes. This is 
very nice with boiled fowl or turkey. 

CREAM SAUCE. 

Anonymous. 

Cream together a large tablespoon of butter with a little 
flour, and put over a gentle heat; add a little chopped 
9 


130 


THE HOME COOK BOOK. 


parsley, a little grated onion, pepper, salt and nutmeg; 
when these ingredients are well mixed, add half a pint of 
cream or milk and let it boil for fifteen minutes. If used 
with fresh fish, a little horse radish may be added. 

EGG SAUCE. 

Miss Hattie Buck, Adrian, Mich. 

Take the yolks of two eggs boiled hard; mash them 
with a teaspoon of mustard, a little pepper and salt, three 
tablespoons of vinegar, and three of salad oil. A table¬ 
spoon of catsup improves this for some. Nice for boiled 
fish. 

EGG SAUCE. 

Prepare drawn butter, and to this add three or four 
hard boiled eggs sliced or chopped. 

FISH SAUCE. 

One-quarter of a pound of fresh butter; one tablespoon 
of finely chopped parsley, a little salt and pepper and the 
juice of two lemons. Cream the butter; mix all well 
together, adding at the least a teaspoon of mayonaise. 
Less lemon juice may be used if preferred. 

FISH SAUCE. 

Mrs. Bausher. 

Make a drawn butter very smoothly, mix with some 
finely cut pickle; add two tablespoonfuls of salad 
dressing well mixed, prepared from egg, oil and mustard, 

viz.: yolk one egg; one teaspoon mustard and oil, till 

» 

thickens. 


VALUABLE RECIPES. 


131 


TOMATO SAUCE. 

Mrs. C. S. Horseman, Rockford, Ill. 

Thirty-six ripe tomatoes, six green peppers, two onions 
chopped fine, two cups of sugar, two tablespoons of salt, 
two teaspoons of ground cloves, two teaspoons of mustard, 
two teaspoons of cinnamon, two cups of vinegar, and boil 
half a day. 

GREEN TOMATO SAUCE. 

Mrs. Houghteling. 

One peck of green tomatoes, cut in very thin slices; 
sprinkle with salt; press with a plate and leave to drain 
twenty-four hours. Then place in a porcelain kettle in 
layers with the following mixture: Six large onions cut in 
slices, one small bottle of mustard, one-quarter pound of 
mustard seed, two teaspoons cloves, four teaspoons black 
pepper, two teaspoons ginger, four teaspoons allspice. 
Cover with vinegar and simmer two hours, or until the 
tomato looks clear. All the spices should be ground. 

OYSTER SAUCE. 

Mrs. L. T. 

Take oysters out of their liquor and throw them into 
cold water; put the liquor over the fire with the beards of 
the oysters, and boil with a bit of mace and lemon peel; 
then strain the liquor; take the oysters out of the water; 
drain, and put them with the strained liquor into a sauce¬ 
pan, with sufficient butter and milk for your sauce; dust 
into this flour; let it boil up; add a squeeze of lemon 
juice, and serve hot. 


132 


THE HOME COOK BOOK. 


ONION SAUCE. 

Boil three or four white onions until they are tender, 
and then mince them fine; put one-half pint of milk over 
to boil; add a piece of butter half size of egg, and a little 
salt and pepper; stir in the minced onion and a table¬ 
spoon of flour, which has been moistened with milk; let 
it cream over boiling water. 

CHILI SAUCE. 

Mrs. Henry M. Knickerbocker. 

Twenty-four large ripe tomatoes, six green peppers, four 
large onions, three tablespoons salt, eight tablespoons 
brown sugar, six teacups vinegar. Chop the peppers and 
onions very fine; peel the tomatoes and cut very small; 
put all into a kettle and boil gently one hour. 

CHILI SAUCE. 

Etta C. Springer. 

One peck ripe tomatoes boiled one hour; add a cup of 
salt, one quart of vinegar, one ounce whole cloves, one 
ounce cinnamon, one ounce allspice, one ounce ground 
white mustard, one quart onions sliced, a little celeiy, a 
little horse radish, one-half pound of sugar, six red 
peppers. 

CHILI SAUCE WITH SPICE. 

Mrs. Lamkin. 

Eighteen tomatoes (ripe ones); one green pepper 
chopped fine; three onions, if that flavor is desired; two 
tablespoons of salt; one-half cup of sugar, two cups of 


VALUABLE RECIPES. 


133 


vinegar, one teaspoon of each kind of spice ; stew slowly; 
tomatoes to be sliced. Good without onion. 

CHILI SAUCE. 

Mrs. E. H. Dennison, Highland Park, Ill. 

To nine large ripe tomatoes and three green peppers, 
add one onion chopped fine, two cups of vinegar, two 
tablespoons of sugar, and one of salt; steam one hour, 
then add one teaspoon of ginger, one of allspice, and one 
of cloves. 


HORSE-RADISH SAUCE. 

Two teaspoons of made mustard, two of white sugar, 
half a teaspoon of salt, and a gill of vinegar; mix and 
pour over grated horse-radish. Excellent with beef. 

MADE MUSTARD. 

Pour a very little boiling water over three tablespoons 
of mustard; add one saltspoon of salt, a tablespoon of 
olive oil, stirred slowly in, and one teaspoon of sugar; 
add the yolk of an egg, beaten well together, and pour 
in vinegar to taste. It is best eaten next day. 

SAUCE MAYOHAISE. 

Mrs. P. B. Ayer. 

Yolks of two raw eggs, (not a narticle of the white or 
your sauce will curdle,) and one and a half mustardspoons 
of mixed mustard beaten together; add very slowly the 
best salad oil, stirring constantly until you can reverse 
the dish without spilling; then add one tablespoon of 
vinegar and cayenne and black pepper to taste, one-half 


134 


THE HOME COOK BOOK. 


teaspoon salt; stir briskly until quite light colored, and 
serve on lobster, lettuce or fish. 

CURRY POWDER. 

Mrs. S. F. Page, Rockford, Ill. 

Mix an ounce of ginger, one of mustard, one of black 
pepper, three of coriander seed, three of turmeric, quarter 
of an ounce of cayenne pepper, half an ounce of carda¬ 
mon, half an ounce of cummin seed, and cinnamon; 
pound the whole very fine, sift and keep it in a bottle 
corked tight. To be used for gravies for ducks and 
other meats. 

MAITRE D’HOTEL SAUCE. 

Mrs. E. M. E. 

Put one teacup of butter in an earthen dish ; have 
ready two large tablespoons of parsley, which have been 
boiled for a few moments in water; chop fine and add to 
the butter the juice of two lemons; add cayenne pepper 
and salt to taste; let it boil a few moments. An excel¬ 
lent sauce for a variety of meats. 

CELERY VINEGAR. 

Soak one ounce of celery seed in half a pint of vinegar; 
bottle it and use to flavor soups and gravies. 

GOOSEBERRY SOY. 

M. A. Bingham, Elgin, Ill. 

Take six pounds of gooseberries that are nearly ripe, 
and three pounds sugar, one pint best vinegar, and boil 
all together until quite thick. To be eaten with meats; 


VALUABLE RECIPES. 


135 


will keep good a long time ; season to suit your taste with 
ground cloves and cinnamon. 

CHERRY OR CURRANT SAUCE. 

M. A. Bingham, Elgin, Ill. 

Four pounds of cherries or currants, two pounds sugar, 
one cup vinegar, one-half ounce cinnamon; cook slowly 
about one hour. 

GOOSEBERRY CATSUP. 

Mrs. J. B. Adams, Mrs. Henry Stevens, and Mrs. R. Harris. 

Eight pounds of ripe or partially ripe fruit, four pounds 
brown sugar, one pint good vinegar, two ounces each fine 
cloves and cinnamon tied in a bag; boil the berries and 
sugar for three or four hours, then add spice; boil a little 
more; put in a jar and cover well. Will keep two years 
by occasionally scalding and adding a little vinegar and 
spice. 

CUCUMBER CATSUP. 

Take a dozen large ripe cucumbers; pare and cut 
them open, and take out all the seeds; then grate them; 
make a bag like a jelly-bag of some thin muslin cotton,, 
and hang them up to drain over night; chop two or 
three onions and two or three green peppers, a table¬ 
spoon of salt, and thin substance left in the bag, with a 
quart of best vinegar. If made of good vinegar wiP 
keep two or three years. 


136 


THE HOME COOK BOOK. 


SWEET PICKLES. 


PICKLED CHERRIES. 

Five pounds of cherries, stoned or not; one quart of 
vinegar, two pounds of sugar, one-half ounce of cinna¬ 
mon; one-half ounce of cloves, one-half ounce of mace; 
boil the sugar and vinegar and spices together, (grind the 
spices and tie them in a muslin bag,) and pour hot over 
the cherries. 


PICKLED PLUMS. 

Mrs. Meek. 

To seven pounds plums, four pounds sugar, two ounces 
stick cinnamon, two ounces cloves, one quart vinegar, 
add a little mace ; put in the jar first a layer of plums, 
then a layer of spices alternately ; scald the vinegar and 
sugar together; pour it over the plums, repeat three 
times for plums (only once for cut apples and pears); 
the fourth time scald all together; put them into glass 
jars and they are ready for use. 

PICKLED APPLES. 

Mrs. Watson Thatcher. 

For one peck of sweet apples take three pounds of 
sugar, two quarts of vinegar, one-half ounce of cinna¬ 
mon, one-half ounce cloves; pare the apples, leaving 
them whole; boil them in part of the vinegar and sugar 
until you can put a fork through them; take them out, 
beat the remainder of vinegar and sugar and pour over 



VALUABLE RECIPES. 137 

them. Be careful not to boil them too long or they will 
break. 

PICKLED APPLES. 

Mrs. Henry Stevens. 

Ten pounds fruit, four pounds sugar, one quart vinegar, 
cloves and cinnamon. Pare and core the apples. Boil 
apples in syrup until soft. Eat with pleasure, not with 
sauce. 

PICKLED PEACHES. 

Mrs. Dr. Evarts. 

One quart sugar, one pint vinegar, one gallon fruit; 
let sugar and vinegar come to a boil; pour over the fruit, 
next day draw off and let the liquor come to a boil again; 
repeat till the ninth day, then boil fruit and syrup ten 
minutes. Spice to taste. 

PICKLED PEACHES. 

Mrs. C. D. Howard. 

Take five pounds of brown sugar to one gallon of pure 
cider vinegar; boil it hard for thirty minutes, skimming 
off the scum till clear; rub off the peaches in the mean¬ 
time out of boiling water (quickly); with a flannel cloth, 
sticking four cloves in each peach, and a bag of cinnamon 
put into the boiling syrup. If the peaches are clingstones 
put them into the boiling syrup for fifteen or twenty 
minutes; if freestones, lay them in the jar in layers, and 
pour the syrup over them while hot; then put a small 
plate over to keep them 'from rising, and cover tightly 


138 


THE HOME COOK BOOK. 


with cloth or paper. In four days look at them, and if 
necessary, boil the syrup again, and pour on while hot; 
keep them in a cool place while the weather is hot to pre¬ 
vent their souring. The White Sugar Cling is nice for 
pickling, and the Blood Peach is very rich, but dark. 
Small pears can be pickled in the same manner, if the 
skin is taken off. 


SOUR PICKLES. 


“ Who peppered the highest was surest to please.” 

PREPA.RED MUSTARD. 

C. D. Adams. 

Two tablespoons mustard, one teaspoon sugar, one-half 
teaspoon salt, boiling water enough to mix it; when cold, 
add one tablespoon salad oil, and vinegar enough to thin 
it. This will keep a week or two. 

TOMATO CATSUP. 

Mrs. Monroe Heath. 

Select good ripe tomatoes, scald and strain through a 
coarse sieve to remove seeds and skins; then add to ear-h 
gallon when cold, four tablespoons of salt, three of ground 
mustard, two of black pepper, one of ground allspice, 
one-half of cloves, one-half of cayenne pepper, and one 
pint of white wine or cider vinegar; simmer slowly four 
hours; bottle and cork tight. 




VALUABLE RECIPES. 


139 


PICKLED CUCUMBERS. 

Mrs. A. P. Wightman. 

Pick those that are small and of quick growth, wash 
well and pour boiling water over them with a little salt. 
Let them stand twelve hours; put them into cold vinegar. 
To a gallon of vinegar, put one tablespoon of pulverized 
alum, and a teacup of salt; let them remain in this until 
your vinegar is full of cucumbers, then scald them in it, 
and put them into new vinegar. Red peppers improve 
them. 


OUDE SAUCE. 

C. Kennicott. 

One pint green tomatoes, six peppers (not large); four 
onions, chop together; add one cup salt, and let it stand 
over night; in the morning, drain off the water; add one 
cup sugar, one cup horse radish, one tablespoon ground 
cloves, one tablespoon cinnamon, cover with vinegar, and 
stew gently all day. 

MY MOTHER’S FAVORITE PICKLES. 

Mrs. Savage. 

One quart raw cabbage chopped fine; one quart boiled 
beets chopped fine ; two cups of sugar, tablespoon of salt, 
one teaspoon black pepper, one-fourth teaspoon red pep¬ 
per, one teacup of grated horse radish; cover with cold 
vinegar, and keep from the air. 

FRENCH PICKLES. 

H. N. Jenks. 

One peck of tomatoes sliced, six large onions, some 


140 


THE HOME COOK HOOK. 


cauliflower (much or little as you prefer); a pint of salt 
thrown over them at night, the liquor drained off in the 
morning; then boil the tomatoes, onions, etc., in two 
quarts of water, and one quart of vinegar, fifteen or 
twenty minutes. After boiling, put it in a colander and 
drain it off; add seven pints of vinegar, two pounds brown 
sugar, one-half of white mustard seed, two tablespoons of 
ground allspice, two of cloves, two of ginger, two of cin¬ 
namon, two of ground mustard, one-half a tablespoon of 
cayenne; put all in a kettle and boil fifteen or twenty 
minutes; stir and be careful not to burn. 

MIXED PICKLES. 

Mrs. F. M. Cragin. 

Three hundred small cucumbers, four green peppers 
sliced fine, two large or three small heads cauliflower, 
three heads of white cabbage shaved fine, nine large 
onions sliced, one large root horse radish, one quart of 
green beans cut one inch long, one quart green tomatoes 
sliced; put this mixture in a pretty strong brine twenty- 
four hours; drain three hours, then sprinkle in one-fourth 
pound black and one-fourth pound of white mustard seed ; 
also one tablespoon black ground pepper; let it come to a 
good boil in just vinegar enough to cover it, adding a little 
alum. Drain again, and when cold, mix in one-half pint 
of ground mustard; cover the whole with good cider 
vinegar; add tumeric enough to color, if you like. 

PICKLED CABBAGE. 

Mrs. A. N. Arnold. 

Select solid heads, slice very fine, put in a jar, then 


VALUABLE RECIPES. 


141 


cover with boiling water; when cold, drain off the water, 
and season with grated horse radish, salt, equal parts of 
black and red pepper, cinnamon, and cloves whole; cover 
with strong vinegar. This is convenient and always good. 

WEST INDIA PICKLE. 

Mrs. Edward Ely. 

One white crisp cabbage, two heads cauliflower, three 
heads celery, one quart each of small green plums, 
peaches, grapes, radish pods, nasturtium seeds, artichokes, 
tomatoes and string beans. The green part of a water¬ 
melon next to the rind; one quart small onions parboiled 
in milk; one hundred small cucumbers about an inch or 
so long, a few green peppers, and three limes or green 
lemons. Cut fine the cabbage, cauliflower, celery, pep¬ 
per, and limes, and green ginger; mix well with the rest, 
then pour a strong hot brine over them, and let them 
stand three hours, then take out and let them drain over 
night. Mix one ounce tumeric powder, with a little cold 
vinegar, add one bottle French mustard, ground cinna¬ 
mon, allspice, two nutmegs, black pepper, four pounds 
white sugar and one gallon vinegar, pour boiling hot 
over the pickle; if not sufficient liquid to moisten nicely, 
add more vinegar. 

PICKLED ONIONS. 

Mrs. Anna Marble. 

Peel your onions and let them lie in a weak brine made 
of salt and water (overnight); then put them in a jar, 
cover them with boiling white wine and vinegar. Cover 
close and tie down when cold. 


142 


THE home cook book. 


0 

PICKLED MELONS. 

Mrs. Wicker. 

Take ripe melons, wash, pare and take out the seeds, 
cut them in slices; put them in a stone jar, cover with 
vinegar, and let them stand twenty-four hours. Take 
out, and to each quart of fresh vinegar add three pounds 
brown sugar; for twelve melons take three ounces cinna¬ 
mon, two of cloves, two of allspice; boil the sugar and 
spices in the vinegar; skim it well, then put in the melons 
and boil for twenty minutes; let the syrup boil a few 
minutes after taking them out, then pour it over them. 

s 

PICKLED CAULIFLOWER. 

After cutting off all the green leaves, put the cauliflower 
into boiling water, with a good supply of salt, and boil 
from three to five minutes; take them out of the salt and 
water, dip them in clear cold water one minute, to send 
the heat to the heart of the cauliflower, cut them in pieces 
convenient to put in jars, then make a mixture of one 
tablespoon of mace, one of cloves, one of allspice, one of gin¬ 
ger, two of white mustard seed, and a red pepper pod, with 
each a gallon of vinegar. Let the mixture boil and pour 
it upon the cauliflower, cover them closely and let them 
stand one week, then pour off the vinegar, scald it, and 
return it hot again to the cauliflower; then put them in 
jars ready for use. The best cider vinegar should be used, 
and if it is not perfectly clear it will dissolve the cauliflower, 

BRINE FOR CUCUMBERS. 

Mrs. J. B. Adams. 

Three pails water, two quarts coarse salt (rock is good,) 


VALUABLE RECIPES. 


143 


one pound alum, one pound black pepper, tied in a bag; 
dissolve the alum in a little hot water; put all into a jar 
or keg; wash the cucumbers with great care, and have 
none that are bruised ; throw them in and place a weight 
to keep them under. When wanted for pickling, soak a 
short time, changing the water as often as necessary.. 

COKGKESS PICKLES. 

S. S. Pierce. 

Wash the cucumbers; take one pint of fine salt to one 
hundred medium sized cucumbers, and sprinkle it over 
them ; pour on boiling hot water enough to cover them; 
let them stand forty-eight hours ; take them out of the 
brine, wipe them, put them in jars, and pour over them 
scalding hot vinegar with any spices you like. If the 
vinegar becomes tasteless, put them into fresh vinegar 
before using them. Keep them covered tight. 

KECIPE FOK 600 PICKLES. 

Mrs. F. D. Gray. 

Make a brine of cold water and salt strong enough to 
bear an egg; heat boiling hot and pour over the cucum¬ 
bers ; let them stand twenty-four hours, then take out and 
wipe dry ; scald vinegar and pour over them and let them 
stand twenty-four hours; then pour off, and to fresh 
vinegar add one quart brown sugar, two large green 
peppers, one-half pint white mustard, six cents’ worth 
of ginger-root, the same of cinnamon, allspice and cloves; 
one tablespoon celery seed, alum the size of a butternut; 
scald these together and pour boiling hot on the cucum¬ 
bers. 


144 


THE HOME COOK BOOK. 


PICKLED CUCUMBERS. 

Mrs. Packard. 

Wash with care your, cucumbers, and place in jars. 
Make a weak brine (a handful of salt to a gallon and a 
half of water.) When scalding hot, turn over the cucum¬ 
bers and cover; repeat this process three mornings in 
succession, taking care to skim thoroughly. On the 
fourth day have ready a porcelain kettle of vinegar, to 
which has been added a piece of alum the size of a wal¬ 
nut. When scalding hot, put in as many cucumbers as 
may be covered with the vinegar; do not let them boil, 
but skim off as soon as scalded through, and replace with 
others, adding each time a small piece of alum. When 
this process is through, throw out the vinegar and replace 
with good cider or white wine vinegar; add spices, mus¬ 
tard seed and red peppers. Sort the pickles and place 
in stone or glass jars, turn over the hot spiced vinegar; 
seal and put away the jars not needed for immediate use. 
Pickles thus prepared are fine and crisp at the expiration 
of a year. Those that are kept in open-mouth jars may 
be covered with a cloth, which will need to be taken off 
and rinsed occasionally. I prefer green peppers, and 
prepare them with cucumbers in brine. They are not as 
apt to become soft. 

GREEK TOMATO PICKLES. 

Mrs. J. L. Harris, Keokuk, Iowa. 

Chop one-half peck tomatoes, three onions, a gill of 
horse-radish, three green peppers; put them in a sieve 
and drain dry, salt in layers and let them stand one night; 


VALUABLE RECIPES 


145 


drain the next day, scald vinegar and pour over it; let it 
stand two or three days ; drain again, scald a pound of 
sugar to a quart of vinegar, a tablespoon black pepper, 
the same of allspice, three ounces of ground cloves, three 
ounces of mustard, a gill of mustard seed. Boil the 
spices in a little vinegar. 

EIPE TOMATO PICKLES. 

Mrs. C. M. Dickerman, Rockford, Ill. 

To seven pounds of ripe tomatoes add three pounds 
sugar, one quart vinegar, boil them together fifteen min¬ 
utes, skim out the tomatoes and boil the syrup a few 
minutes longer. Spice to suit the taste with cloves and 
cinnamon. 

PICCALILLI. 

Mrs. C. Bradley. 

One peck of green tomatoes, slice them thin, add one 
pint of salt, cover with cold water, and let them stand 
twenty-four hours; then chop very fine one head of cab- 
bage, six onions, twelve green peppers; then cover it with 
hot vinegar, drain it through a sieve, add one pint of 
molasses, one tablespoon cloves, allspice, two ounces of 
white mustard seed, and cover with cold vinegar. 

PICCALILLI. 

Mrs. Lamkin. 

One peck of green tomatoes ; (if the flavor of onions is 
desired, take eight, but it is very nice without any,) four 
green peppers; slice all, and put in layers, sprinkle on 
10 


146 


THE HOME COOK BOOK. 


one cup of salt, and let them remain over night; in the 
morning press dry through a sieve, put it in a porcelain 
kettle and cover with vinegar; add one cup of sugar, a 
tablespoon of each kind of spice ; put into a muslin bag; 
stew slowly about an hour, or until the tomatoes are as 
soft as you desire. 

SWEET GREEN TOMATO PICKLES. 

Mrs. P. 

One peck of green tomatoes sliced, six large onions 
sliced ; sprinkle through them one teacup of salt, let them 
stand over night; drain off in the morning; take two 
quarts of water and one of vinegar, boil the tomatoes and 
onions five minutes; drain through a colander, take four 
quarts of vinegar, two pounds of brown sugar, one-half 
pound of ground mustard, two tablespoons of cloves, two 
of ginger, two of cinnamon, one-half teaspoon of cayenne 
pepper, or instead five or six green peppers chopped ; boil 
fifteen minutes. This will keep good a year, if prepared 
according to the recipe, and is generally liked. 

PICKLED GREEN TOMATOES. 

S. S. Pierce. 

One peck tomatoes, two quarts small white onions, one 
dozen green peppers, one cup salt, one cup sugar, one 
tablespoon of cloves, allspice, stick of cinnamon; slice 
your tomatoes over night, and mix in the salt. In the 
morning drain off the water and throw it away ; put all 
the ingredients together and let it come to a boil. Put 
away for use. 


VALUABLE RECIPES. 


147 


CHOW-CHOW. 

Mrs. John Corthell. 

Two heads of cabbage, two heads cauliflower, one dozen 
cucumbers, six roots of celery, six peppers, one quart 01 
small white onions, two quarts green tomatoes; cut into 
small pieces, and boil each vegetable separately until ten¬ 
der, then strain them. Two gallons of vinegar, one-fourth 
pound of mustard, one-fourth pound of mustard seed, one 
pot of French mustard, one ounce of cloves, two ounces 
of turmeric; put the vinegar and spices into a kettle and 
let them come to a boil; mix the vegetables and pour 
over the dressing. 

CHOW-CHOW. 

Mrs. C. A. Rogers. 

One-half bushel green tomatoes, one dozen onions, one 
dozen green peppers (chopped fine), sprinkle with salt, 
and let it stand over night; then drain off the lime, cover 
it with vinegar, and cook one hour slowly; drain again 
and pack closely in a jar; take two pounds sugar, two 
tablespoons of cinnamon, one pound of allspice, one each 
of cloves and pepper, one-half cup ground mustard, one 
pint horse-radish, and vinegar enough tomix them; then 
when boiling hot, pour it over the mixture in the jar, and 
cover tightly. 

CHOW-CHOW. 

Mrs. King. 

Take a peck of cucumbers, one peck of onions, half a 
peck of string beans, three heads of cauliflower, three 


148 


THE HOME COOK BOOK. 


bunches of celery, a half dozen sweet peppers; soak the 
whole in strong salt and water over night; in the morning 
drain off the brine and scald them all in weak salt and 
water, but before scalding cut them into shape so that 
they will go easily into glass jars ; add three-quarters of a 
pound of mustard, two packages of curry powder, and six 
quarts of good vinegar; put the mustard and curry pow¬ 
der into the vinegar, and let it come to a boil; put the 
pickles into the cans, and pour the liquid over them while 
hot. Do not cover while scalding. 

CARTELOPE PICKLES. 

Mrs. Earle. 

Take fine ripe cantelopes, wash, pare and cut into small 
pieces, taking out the seeds; cover them with vinegar for 
twenty-four hours; throw away one quart of the vinegar 
to each quart remaining, allow three pounds sugar to a 
dozen cantelopes, three ounces stick cinnamon, two 
ounces cloves, two ounces of allspice (spices whole), boil 
them with the vinegar, when well skimmed put in the 
fruit, boil fifteen minutes, then take out, boil and skim 
syrup, and pour boiling hot over the fruit. 

PICKLED OYSTERS. 

Mrs. Carl Hammond. 

Wash the oysters and scald them in strong salt and 
water ; skim them out and throw into cold \Vater; scald 
vinegar well and whole peppers; let it get cold. Put the 
oysters in a stone jar; make liquor to cover them of water 
they were scalded in, and vinegar. A cup of vinegar to 
one quart liquor, to be used cold. 


VALUABLE RECIPES. 


149 


TO PICKLE MAETINOES OE MAETYKIAS. 

Mrs. E. S. Chesbrough. 

Pick when soft enough to run a pin through, or from 
two to three inches long. Throw in brine till ready to 
put up. Soak in clear water one night or longer if very 
salt, then scald in weak vinegar; skim out and throw in 
cold water; then pour over them, (after draining from the 
water,) scalding hot vinegar and sugar in the proportion 
of five pounds of sugar to each gallon of vinegar, a hand¬ 
ful of cloves and cinnamon, or whatever spices desired, 
scalded in the vinegar. If the martinoes are not tender 
enough the scalding can be repeated. 


BREAKFAST AND SUPPER. 


“ Dinner may be pleasant; 

So may social tea ; 

Bat yet, methinks the breakfast 
Is best of all the three. 1 ’ 

—Anon. 


RELISHES. 


OYSTER STEW 

v 

Mrs. A. S. Ewing. 

Strain the juice from the oysters placed in the colander 
into a stew pan; let it come to a boil; remove the scum 
and a clear liquor will remain ; turn cold water upon the 
oysters, and rinse thoroughly; add them to the liquor, 
with a cup of cream or milk, butter, salt and cayenne 
pepper. Have ready buttered dice-shaped pieces of toast 
upon a meat dish; pour the oysters over, garnish with 
parsley, and serve hot. 

TOAST. 

Toast the bread very quickly, dip each slice in boiling 

n 





VALUABLE RECIPES. 


151 


water (a little salt in the water); as soon as you have 
toasted it; then spread it with butter; cover and keep hot 
as you proceed. Make milk toast in the same way, keep¬ 
ing the milk at nearly boiling heat; it is better to spread 
the butter on the bread after it is dipped in hot milk, than 
to melt it in the milk; thicken what milk is left with a 
little corn starch, and pour over the toast when sent to the 
table. 


FRENCH TOAST. 

Mrs. M. J. Savage. 

To one egg thoroughly beaten, put one cup of sweet 
milk and a little salt. Slice light bread, and dip into the 
mixture, allowing each slice to absorb some of the milk ; 
then brown on a hot buttered griddle; spread with butter 
and serve hot. 


TONGUE TOAST. 

M. A. P. 

Take cold boiled tongue, mince it fine; mix it with 
cream or milk, and to every half pint of the mixture, 
allow the well beaten yolks of two eggs; place*over the 
fire and let it simmer a minute or two; have ready some 
nicely toasted bread; butter it; place it on a hot dish and 
pour the mixture over; send to the table hot. 

LEMON TOAST. 

E. A. Forsyth. 

Take the yolks of six eggs, beat them well and add 
three cups of sweet milk; take baker’s bread not too stale 


152 


THE HOME COOK BOOK. 


and cut into slices; dip them into the milk and eggs, and 
lay the slices into a spider, with sufficient melted butter 
hot to fry a nice delicate brown; take the whites of the 
six eggs, and beat them to a froth, adding a large cup of 
white sugar; add the juice of two lemons, heating well, 
and adding two cups boiling water; serve over the toast 
as a sauce, and you will find it a very delicious dish. 

FKIED BREAD IN BATTER. 

• M. A. T. 

Take one tablespoon sweet light dough; dissolve it in 
one cup sweet milk; add three or four eggs, one and a 
half cups flour, one teaspoon of salt; cut some thin slices 
of light bread, dip in this batter, and fry in hot lard; 
sprinkle with powdered sugar/and garnish with jelly. 

CODFISH BALLS. 

Mrs. Banks. 

Take four cups of mashed potatoes; three cups of 
boiled codfish minced fine ; add butter; mix well together; 
then add two well beaten eggs, beating it up again thor¬ 
oughly; drop by spoonfuls into hot lard and fry the same 
as doughnuts. Are nice fried in croquette baskets. 

CODFISH PUFF. 

Mrs. Banks. 

Recipe the same as for codfish balls put in an earthern 
baking plate ; smooth over the top, and put over some 
butter, and then in a hot oven to bake. 


VALUABLE RECIPES. 


153 


CODFISH HASH. 

Mrs. N. P. Wilder. 

One pint boiled picked codfish well freshened, one 
quart cold boiled chopped potatoes mixed well together, 
three slices salt pork freshened, cut in very small pieces 
and fried brown; remove half the pork, and add your fish 
and potatoes to the remainder; let it stand and steam five 
minutes without stirring; be careful not to let it burn; 
then add one-third cup milk and stir thoroughly; put the 
remainder of the pork around the edge of the spider, and 
a little butter over it; simmer it over a slow fire for half 
an hour, until a brown crust is formed, when turn it over 
on a platter and serve. 

BEEF HASH. 

Chop fine cold beef, either boiled or baked ; have ready 
cold boiled potatoes; to one pint of meat put one pint 
and a little more of potatoes, chopped fine; have ready a 
spider, with a good piece of butter in it; put in the hash; 
season with pepper and salt, and then add rich milk or 
cream. Milk is a very great improvement. 

COBNED BEEF HASH. 

One and one-half pounds nice corned beef, boiled ten¬ 
der and chopped fine; one-third more potatoes when 
chopped than meat; three large onions sliced fine and 
browned in butter, and when tender, add the meat and 
potatoes, well seasoned with salt and pepper; enough 
water to moisten. A small red pepper chopped fine is a 
great improvement. It is good without onions also. 


154 


THE HOME COOK BOOK. 


BREAKFAST STEAK. 

A nice steak of beef or veal; pound it with a steak 
mallet, if tough; lay in a baking tin, dredge it lightly 
with flour, season with salt and pepper, and if you like, 
a little chopped parsley; then put in the oven and bake 
for twenty or thirty minutes, or until sufficiently well done; 
take it up, put it on the platter, spread with butter, and 
dredge into the juices of the meat in the baking pan, a 
little flour, and season with butter; let this boil up, and 
pour over the steak. This is very nice. 

SIDE DISH. 

R. A. Sibley. 

Chopped cold meat well seasoned; wet with gravy, if 
convenient, put it on a platter; then take cold rice made 
moist with milk and one egg, season with pepper and salt; 
if not sufficient rice, add powdered bread crumbs ; place 
this around the platter quite thick; set in oven to heat 
and brown. 


ANOTHER SIDE DISH. 

R. A. Sibley. 

Cold turkey, chicken or any cold meat, chopped fine, 
seasoned with salt, pepper and gravy ; lay pie crust round 
the edge of the platter, and cover the same; bake a nice 
brown in the oven. Very little meat makes a dish for 
several persons. 

HAM AND EGOS. 

Anonymous. 

Take pieces of cold ham chopped, and after cooking, 
add beaten eggs to suit your taste. 


VALUABLE RECIPES. 


155 


A NICE BEEAKFAST DISH. 

Harriet N. Jenks. 

Mince cold beef or lamb ; if beef put in a pinch of pul¬ 
verized cloves; if lamb, a pinch of summer savory to 
season it, very little pepper and some salt, and put it in a 
baking dish; mash potatoes and mix them with cream 
and butter and a little salt, and spread them over the 
meat; beat up an egg with cream or milk, a very little; 
spread it over the potatoes, and bake it a short time, suffic¬ 
ient to warm it through and brown the potatoes. 

POTATO PUFFS. 

S. S. Pierce. 

Take cold roast meat (either beef, veal or mutton); 
clear it from gristle; chop fine; season with pepper and 
salt; boil and mash some potatoes, and make them into 
a paste with one or two eggs; roll it out with a little flour; 
cut it round with a saucer; put your seasoned meat on 
one half; fold it over like a puff; turn it neatly round, 
and fry it a light brown. Nice for breakfast. 

POTATO PUFF. 

Anonymous. 

Mealy potato, nicely mashed and seasoned with rich 
milk, butter, salt, pepper and two eggs; the whites and 
yolks well beaten separately. Mix all lightly together, put 
in a pie dish and in the oven to brown. The crust is 
made richer by spreading with a little butter after putting 
in the oven. 


156 


THE HOME COOK BOOK. 


EICE CAKES. 

Mrs. A. M. Gibbs. 

% 

One teacup of soft boiled rice, the yolk of one egg, a 
pinch of salt, two tablespoons of sifted flour, beaten well 
together; add sweet milk until it is about the consistency 
of sponge cake or thick cream, and just before baking stir 
in lightly the beaten white of the egg. The less flour used 
the better for invalids. 

CHICKEN CROQUETTES. 

Mrs. Chaffee, Detroit. 

One plump chicken, two pounds veal cut from the 
round. Boil chicken and veal separately in cold water, 
just enough to cover; pick to pieces and chop. Cut up 
one-third of a loaf of bread and soak in the broth of the 
chicken while warm; put all in a chopping bowl; season 
with salt, pepper, mace and nutmeg; beat three eggs light 
and mix with the above ingredients; make up in oblong 
balls; fry brown in hot lard and butter, equal parts. 

YEAL STEW. 

Two pounds of veal steak cut in strips. Put in cold 
water in a skillet or spider and over the fire. The water 
should be just sufficient to cover the meat. Pare, wash 
and slice one small potato and put in with the meat. Stew 
for twenty or thirty minutes gently, taking care that the 
water does not boil away. Have ready two or three eggs 
boiled in the shell. When the meat is tender add to the 
broth one cup of fresh milk and one heaping tablespoon 
of flour wet with milk; season all with butter, salt and 


VALUABLE RECIPES. 


157 


pepper, and, if you like, a little parsley. Cut the hard 
boiled eggs in slices and put into the broth. Let all boil 
up once, and serve with or without toast on the platter. 
A very nice breakfast dish. 

BAKED EGGS. 

Mrs. L. M. Angle. 

Break six or seven eggs into a buttered dish, taking care 
that each is whole, and does not encroach upon the others 
so much as to mix or disturb the yolks; sprinkle with 
pepper and salt, and put a bit of butter upon each. Put 
into an oven and bake until the whites are set. This is 
far superior to fried eggs, and very nice for breakfast, 
served on toast or alone. 

POACHED EGGS. 

Break as many eggs as you wish to use, one at a time, 
and drop carefully into a spider filled with boiling water. 
When the whites of the eggs are well set, slip a spoon 
carefully under and take out, laying each upon a small 
piece of buttered toast on the platter. Put a very small 
piece of butter on each egg, a slight dash of pepper, and 
serve immediately. 

EGG BASKETS. 

Mrs. F. M. Cragin. 

Make these for breakfast the day after you have had 
roast chicken, duck, or turkey for dinner. Boil six eggs 
hard, cut neatly in half and extract the yolks; rub these 
to a paste with some melted butter, pepper and salt and 


158 


J 

THE HOME COOK BOOK. 

set aside. Pound the minced meat of the cold fowl fine 
in the same manner and mix with the egg paste, moisten¬ 
ing with melted butter as you proceed, or with a little 
gravy if you have it to spare ; cut off a slice from the hol¬ 
lowed whites of the egg to make them stand; fill in with 
the paste; arrange close together upon a flat dish and 
pour over them the gravy left from yesterday’s roast, 
heated boiling hot, and mellowed by a few spoons of 
cream or rich milk. 

ESCALOPED EGGS. 

Put into a buttered baking dish a layer of bread-crumbs 
moistened with milk or meat broth. Have ready some 
hard boiled eggs; prepare a thick drawn butter gravy, to 
which you must add a well-beaten egg. (There need be 
but a small quantity «f this, not more than half a teacup 
for five eggs.) In the drawn butter dip each slice of egg 
and place a layer upon the bread crumbs ; sprinkle these 
with minced meat of ham, veal, or chicken. Upon this 
place another layer of bread crumbs and eggs and meat 
until you have used all the eggs * cover with sifted bread 
crumbs and heat well through. 


OMELETS. 


J 


HOW TO MAKE AN OMELET. 

A distinguished authority says : In preparing ai> ome* 




VALUABLE RECIPES. 


159 


let remember five things — a clean pan; the eggs must 
not be beaten too much ; the omelet must not be too 
large; three eggs are better than six eggs, which make 
two omelets; they should not be too much cooked ; they 
should be eaten immediately, or they become tough and 
more like a pancake. To which we would add that the 
finest omelets have no milk added to them. The eggs 
should be broken into a dish and beaten up with a little 
minced parsley. The butter should be melted in the 
saucepan, then the omelet poured in, and as soon as well 
set so the cook can raise the edges, should be folded 
and taken up. 

OMELET. 

With ham, cold tongue and other meats. Beat half a 
dozen eggs quite light, have ready minced meat of ham or 
tongue, cold chicken or veal; put this into a dish with a 
little butter to warm through, but not to fry. Then turn 
the eggs into a spider, in which you have previously 
heated two or three tablespoons of butter. Let the ome¬ 
let brown lightly on the lower side and the upper, form¬ 
ing a thin custard, and season to taste. Then put in the 
meat, fold the omelet over and take up quickly. Serve 
immediately. 

OMELET. 

Miss E. C. Harris. 

One cup of milk, one tablespoon flour stirred into th <3 
milk; four eggs, the yolks and whites beaten separately; 
one-half tablespoon melted butter stirred into the mixture; 


160 


THE HOME COOK BOOK. 


a little salt. Stir in the whites before putting it into the 
spider. Cook on top of the stove about ten minutes, then 
set the spider in the oven to brown the top. To be eaten 
as soon as taken from the oven. Very nice. 

OMELET SOUFFLE. 

Mrs. Lamkin. 

One pint boiled milk, three spoons flour, yolks of seven 
eggs, beaten with the flour; season with pepper and salt, 
and add a piece of butter size of egg; mix well, then add 
whites well beaten ; bake twenty minutes. 

FRIED OMELET. 

Mrs. F. B. Orr. 

Three eggs, two gills milk, two tablespoons flour, a lit¬ 
tle salt and pepper, fried on hot griddle. 

FRIAR’S OMELET. 

Mrs. DeForest, Freeport. 

Boil a dozen apples, as for sauce; stir in one-fourth 
pound of butter, ditto white sugar; when cold, add four 
well beaten eggs, and a few spoons of cream ; put it into 
a baking dish, well buttered, and thickly strewn with 
bread crumbs on the bottom and sides; strew currants 
over the top. Bake forty-five minutes ; turn on a platter, 
and sift sugar over it. Serve with sugar and cream, or a 
boiled custard ; the latter is much the nicer. 

OMELET. 

0 

E. V. Case, Elmhurst. 

Take three eggs, beat the whites and yolks separately; 


VALUABLE RECIPES. 


161 


to the yolks*after they are beaten, add a half teaspoon of 
salt and a teacup of rich cream, in which a heaping tea¬ 
spoon of flour has been smoothly rubbed; lastly stir in 
the whites which have been beaten as for cake; have 
ready a spider in which has been melted a tablespoon of 
lard, and which is as hot as can be and not be burned; 
pour in the mixture and let it stand till it is a rich brown 
on the bottom. 

FRENCH OMELET. 

M. 

One cup boiling milk with one tablespoon of butter 
melted in it; pour this on one cup of bread crumbs (the 
bread must be light); add salt, pepper and the yolks of 
six eggs well beaten ; mix thoroughly ; and lastly, add the 
six whites cut to a stiff froth; mix lightly and fry with hot 
butter; this will make two; when almost done, turn 
together in shape of half moon. 

BOILED OMELET. 

E. M. Walker. 

Four eggs well beaten up with a little pepper, salt, nut¬ 
meg, chopped parsley and chives ; one-half pint of cream 
(or milk); half fill little well buttered cups or moulds and 
set them in boiling water; boil for ten minutes, then turn 
out. They may be served with a sauce. 

BAKED OMELET. 

Mrs. Edward Ely. 

Six eggs, two tablespoons of flour, a little salt, one cup 
of milk. Take a little of the milk, and stir the flour into 
11 


162 


THE HOME COOK BOOK. 


it; add the rest of the milk, and the yolks of the eggs; 
then beat the whites of the eggs to a stiff froth, and pour 
into the flour, milk and yolks; put a piece of butter the 
size of a small egg into an iron spider, and let it get hot, 
but not so the butter will burn; then pour the mixture in 
and put in a moderate oven to bake in the spider. It 
takes about ten minutes to bake. Then slip a knife under 
and loosen, and slip off on a large plate or platter. 

OMELET. 

M. A. T. 

Seven eggs beaten separately; add the yolks, one-half 
teacup sweet milk or cream, a tablespoon of flour, salt and 
pepper; after beating them very light, mix well; lastly, 
add the whites cut to a stiff froth; mix very lightly and 
only a little. Fry with butter on a quick fire. When 
brown, fold together and serve immediately. This will 
make two omelets. 


YEAL OMELET. 

Mrs. J. S. Gano. 

Three pounds of lean veal, two eggs, six small butter 
crackers, one tablespoon of thyme, one of salt, one of pep¬ 
per, two of milk; knead it like bread and bake it two 
hours in a slow oven, basting it with butter often, then 
slice for tea. 

CHEESE SCALLOP. 

Soak one cup of dry bread crumbs in fresh milk. Beat 
into this three eggs; add one tablespoon of butter and 
one-half a pound of grated cheese; strew upon the top 


VALUABLE RECIPES. 


163 


sifted bread crumbs, and bake in the oven a delicate 
brown. An excellent relish when eaten with thin slices 
of bread and butter. 

CHEESE SANDWICHES. 

Anonymous. 

One-half a pound of mild fresh cheese grated, a table¬ 
spoon of butter, the yolk of three hard boiled eggs and a 
teaspoon of mayonaise. Mash the yolks well, and mix 
with the other ingredients. Spread thinly cut slices of 
bread with butter, and spread with the dressing; then 
roll or fold together as sandwiches. Very nice for lunch. 

WELSH RABBIT. 

Mrs. Anna Marble. 

One pound of cheese, melt; mix three tablespoons of 
olive oil, one tablespoon dry mustard, one teaspoon salt; 
pepper to taste. Put these in cheese when melted ; add 
one-half pint ale. 

CHEESE FONDLT. 

After Marion Harland. 

Soak one cup of very dry fine bread crumbs in two 
scant cups of milk (rich and fresh, or it will curdle); 
beat into this three eggs whipped very light, add one 
small tablespoon of melted butter, pepper and salt, and 
lastly one-half a pound of old cheese grated. Butter a 
neat baking dish, pour the fo?idu into it; strew dry bread 
crumbs over the top, and bake in a quick oven a delicate 
brown. Serve immediately in the baking dish, as it soon 
falls. A delicious relish. 


164 


THE HOME COOK BOOK. 


FISH RELISH. 

After Marion Harland. 

One cup of drawn butter with an egg beaten in, two 
hard boiled eggs, mashed potato (a cup will do), one cup 
of cold fish (cod, halibut or shad), roe of cod or shad 
and one teaspoon of butter, one teaspoon of minced 
parsley, pepper and salt to taste. Method : Dry the roe 
previously well boiled ; mince the fish fine and season; 
wash up the roe with the butter and the yolks of f he 
boiled eggs; cut the white into thin rings; put a ayer 
of mashed potatoes at the bottom of a deep Puttered 
dish; then alternate layers of fish; drawn butter with 
the rings of the whites embedded in this roe; more potato 
at top; cover and set in the oven until it smokes and 
bubbles; brown by removing the cover a few minutes. 
Send to table in the baking dish, and pass pickles with it. 

LAPLANDERS FOR BREAKFAST. 

Mrs. A. L Chetlain. 

Three eggs, three cups of flour, three cups of sweet 
milk, one teaspoon of melted butter, and a little salt; beat 
well together, then bake in iion moulds. 

BREAKFAST GEMS. 

Mrs. Brown. 

One cup sweet milk, one and a half cups flour, one 
egg, one teaspoon salt, one teaspoon baking powder; 
beaten together five minutes ; bake in hot gem pans, in a 
hot oven about fifteen minutes. 


VALUABLE RECIPES. 


165 


BREAKFAST BUNS. 

Mrs. J. W. Preston. 

Two cups of flour, three-fourths cup of 'corn meal, 
three-fourths cup of butter, one-half cup of sugar, two 
eggs beaten, one cup of milk, three teaspoons baking 
powder; bake in hot oven twenty minutes. 

QUICK SALLY LUNK 

One cup of sugar, one-half a cup of butter; stir well 
together, and then add one or two eggs ; put in one good 
pint of sweet milk, and with sufficient flour to make a 
batter about as stiff as cake ; put in three teaspoons of 
baking powder; bake and eat hot with butter, for tea or 
breakfast. 

BREAKFAST CAKE. 

Mrs. C. Bradley. 

One pint of flour, three tablespoons of butter, three 
tablespoons of sugar, one egg, one cup sweet milk, one 
teaspoon cream tartar, one-half teaspoon soda; to be 
eaten with butter. 

RYE CAKES FOR TEA. 

Harriet N. Jenks. 

Two teacups of rye flour, one of wheat flour, one of 
sour milk, one teaspoon of soda, put in the sour milk, and 
while foaming stir it in the flour and rye, with one-half 
teaspoon of salt, one-half teacup of molasses; make it 
stiff and turn it into a buttered pan ; spread it smooth 
with a spoon dipped in hot water; bake one-half hour. 


166 


THE HOME COOK BOOK. 


EYE GEIDDLE CAKES. 

Stir into sour milk sufficient rye flour to make a batter 
for griddle cakes ; add salt and a little soda, and bake on 
a hot griddle. These are very simple, but very nice. 

JOLLY BOYS. 

Jeannie Brayton. 

One quart corn meal; scald and cool; one pint of 
flour, two eggs, one teaspoon soda, two of cream tartar, a 
little milk, salt; make as thick as pancakes, and fry in 
hot lard. Nice for breakfast. 

GEAHAM BEEAKFAST CAKES. 

Mrs. A. M. Gibbs. 

Two cups of Graham flour, one cup of wheat flour, two 
eggs well beaten ; mix with sweet milk, to make a very 
thin batter; bake in gem irons; have the irons hot, then 
set them on the upper grate in the oven; will bake in 
fifteen minutes. 

TEA CAKE. 

Mrs. H. P. Stowel!. 

One egg, one cup sugar, one cup sweet milk, piece of 
butter size of an egg, one teaspoon cream-tartar, one- 
half teaspoon soda, one pint of flour. Eaten warm. 

COTTAGE CHEESE. 

Mrs. A. M. Gibbs. 

Pour boiling water on the thick milk in the pan in 
which it has turned, stirring while you pour; as soon as 


VALUABLE RECIPES. 


167 


the milk separates from the whey and begins to appear 
cooked, let it settle ; in a minute or two most of the water 
and whey can be poured off; if not sufficiently cooked, 
more hot water may be used ; set the pan on edge, and 
with your spoon or hand draw the curd to the upper side, 
pressing out as much water as possible; if desired, it can 
stand a few moments in cold water; when squeezed dry, 
work the curd fine, rolling it between the hands; add salt 
and cream to taste; in very warm weather when the milk 
has turned quickly, it is very palatable without the addi¬ 
tion of cream. 

WHITE CORN BREAD. 

Mrs. E. S. Cheeseborough. 

One pint of meal thoroughly scalded with hard-boiling 
water. Butter the size of an egg and one well-beaten 
*gg; add milk to make it just thin enough to flow ovef 
the pan. Have the batter an inch thick, and then bake. 

YPSILANTI EGG ROLLS. 

Mrs. A. M. Gibbs. 

Allow one egg for each person, two cups of milk for 
three eggs, four teaspoons of flour. Beat whites and 
yolks separately, and add the eggs last. Put a very little 
of the mixture into a hot frying pan well greased with 
butter; roll as you would omelet and put on a platter. 
Send in hot. For breakfast or tea. Can be eaten with 


sugar. 


VEGETABLES. 


“ Witness, thou best Anana , thou the pride 
Of vegetable life, beyond whate’r 
The poets imaged in the golden age. 

Quick, let me strip thee of thy tufty coat, 

Spread thy ambrosial stores, and feast with Jove.” 

— Thompson. 


BOILED POTATOES. 

Old potatoes are better for being peeled and put in cold 
water an hour before being put over to boil. They should 
then be put into fresh cold water, when set over the fire. 
New potatoes should always be put into boiling water, 
and it is best to prepare them just in time for cooking. 
Are better steamed than boiled. 

MASHED POTATOES. 

Mrs. F. D. J. 

Peel the potatoes, and let them stand in cold water for 
half an hour; then put in the steamer over boiling water 
and cook them until mealy and quite tender. Have ready 
an earthen basin, or a bright tin pan, into which you will 
put your potatoes, so that while mashing and preparing, 

( 168 ) 





VALUABLE RECIPES. 


169 

they can be kept on the stove and hot. Now mash well 
and finely with the potato-masher, and then season with 
salt; allow a generous piece of butter, and lastly, add a 
teacup of rich milk; mix altogether well, and then take 
up on a deep dish. 

There will now be three or four ways to finish this, and 
which are, first by putting a little butter on the top, after 
smoothing nicely, and putting it a moment at the mouth 
of the oven, and then serving quite hot; or, you may put 
it into the oven, which should be quick and hot, and bake 
the crust of a rich brown. Or, again, the top may be 
scored a golden brown with steel bars made for this pur¬ 
pose. Or, lastly, after mashing the potato, put it into a 
mold and shape it; then loosen it from the mold and turn 
it on to a flat piece of sheet iron, large enough to cover 
the bottom of the mold with handles at the sides. Then 
have ready hot lard in which you immerse the molded 
potato and fry a rich golden brown. Take out and with 
a knife under, slide carefully on your platter. Garnish 
the dish around with curled parsley leaves. If the potato 
is put in the oven to brown, it should be put in a baking 
plate and may be sent to the table in the dish in which it 
is baked, with a knitted cover over. 

POTATOES AND CREAM. 

Mince cold boiled potatoes fine; put them into a spider 
with melted butter in it; let them fry a little in the butter 
well covered; then put in a fresh piece of butter, season 
with salt and pepper, and pour over cream or rich milk; 
let it boil up once and serve. 


170 


THE HOME COOK BOOK. 


POTATOES FRIED. 

Mrs. A. 

Pare potatoes; cut in pieces one-half inch wide, and as 
long as the potato; keep them in cold water till wanted; 
drop in boiling lard; when nearly done, take them out 
with a skimmer and drain them; boil up the lard again, 
and drop them back, and fry till done; this makes them 
puff up; sprinkle with salt and serve very hot. 

SARATOGA FRIED POTATOES. 

Cut into thin slices; put them in cold water over night 
with a small piece of alum to make them crisp; rinse in 
cold water, and dry with crash towel; fry light brown in 
boiling lard 

POTATO CROQUETTES. 

Take finely mashed potato and mix through it sufficient 
salt, pepper and butter to season well, with sweet milk or 
cream to moisten; mix thoroughly with this one beaten 
egg, and then make up into small rolls, being careful to 
have the surface perfectly smooth. Have ready one plate 
with a beaten egg upon it, and another with cracker 
crufmbs. Dip each roll into the egg and then into the 
crumbs, and fry of a rich golden brown in hot lard. Lay 
the croquettes on brown paper first, and serve on a napkin. 

PARSNIPS. 

Boil until tender in a little salted water; then take up; 
skim them, cut in strips, dip in beaten egg, and fry in 
melted butter or hot lard. 


VALUABLE RECIPES. 


171 


TURNIPS. 

Boil until tender; mash and season with butter, pepper, 
salt and a little rich milk or cream. Serve with mutton. 

BEETS. 

Clean these nicely, but do not pare them, leaving on a 
short piece of the stalk. Then put over to boil in hot 
water. Young beets will cook tender in an hour; old 
beets require several hours boiling. When done, skin 
quickly while hot; slice thin into your vegetable dish, put 
on salt, pepper and a little butter; put over a little vinegar 
and serve hot or cold. 

BAKED SQUASH. 

Cut in pieces, scrape well, bake from one to one and a 
half hours, according to the thickness of the squash; to 
be eaten with salt and butter as sweet potatoes. 

FRIED SQUASHES 

Mrs. F. M. Cragin. 

Cut the squash into thin slices, and sprinkle it with salt; 
let it stand a few moments; then beat two eggs, and dip 
the squash into the egg; then fry it brown in butter. 

SUMMER SQUASHES. 

Cook them whole; when tender, if large, skin and 
remove the seeds; if small, this will not be necessary; 
drain and press the water out with a plate; then put them 
in a stew-pan, and season well with butter, pepper and 
salt and a tablespoon of cream. 


172 


THE HOME COOK BOOK. 


GREEN CORN-BOILED. 

Throw the ears, when husked, into a kettle of boiling 
water, slightly salted, and boil thirty minutes. Serve in a 
napkin. 

GREEN CORN OYSTERS. 

To a pint of grated corn add two well beaten eggs; 
one-half cup of cream, and a half cup of flour, with one- 
half spoon of baking powder stirred in it; season with 
pepper and salt arid fry in butter, dropping the batter in 
spoonfuls; serve a few at a time, very hot, as a relish with 
meats. 

CORN OYSTERS. 

Mrs. W. P. Nixon. 

One dozen ears of corn; two eggs; salt, pepper and a 
dredging of flour; grate the raw corn, over which dredge 
a little flour; season well; add the beaten eggs and fry 
quickly in butter. 

GREEN CORN PATTIES. 

M. 

Grate as much corn as will make one pint; one teacup 
flour, one spoonful butter, one egg, pepper and salt to taste. 
If too thick, add a little milk, and fry in butter. 

SOUTHERN WAY OF BOILING RICE. 

Mrs. James S. Gibbs. 

Pick over the rice; rinse it in cold water until perfectly 
clean, then put it in a pot of boiling water, allowing a 


VALUABLE RECIPES. 


173 


quart of water to less than a teacup of rice; boil it hard 
seventeen minutes; drain off the water very close, and 
let it steam fifteen minutes with the lid off. When care¬ 
fully done in this way, each kernel of rice stands out by 
itself, while it is perfectly tender. The water in which 
the rice has been boiled, makes, it is said, good starch for 
muslin, if boiled a few minutes by itself. 

SUCCOTASH. 

One pint of green corn cut from the cob, and two-thirds 
of a pint of Lima beans; let them stew in just enough 
water to cover them until tender, then season with butter, 
pepper, salt and a little milk; simmer together a few 
moments and serve. 

BOSTON BAKED BEANS. 

Soak over night one pint of beans in clearwater; in 
the morning parboil the beans, and at the same time, in 
another dish, parboil a piece of salt pork, about three 
inches long and wide and thick; drain off the water from 
the beans and pork ; put both together in a deep pan with 
the pork at top; season with one tablespoon of molasses, 
and bake for several hours. Add a little water when they 
are put in to bake. 

YANKEE BAKED BEANS. 

Mrs. Higgins. 

Boil the beans until they begin to crack, with a pound 
or two of salt fat pork; put the beans in the baking pan; 
score the pork across the top, and settle in the middle; 


174 


THE HOME COOK BOOK. 


add two tablespoons of sugar or molasses, and bake in a 
moderate oven six hours; they should be very moist 
when first put into the oven, or they will grow too dry in 
baking; do not forget the sweetening if you want Yankee 
baked beans. 


LIMA BEANS. 

Shell and put into cold water and let them stand awhile; 
then drain and put them into boiling water and cook until 
tender. Pour off the water and season with a little rich 
milk, butter, pepper and salt, and let them simmer in this 
dressing a few minutes before serving. Soak dried Lima 
beans over night, and allow them over two hours for 
cooking next day for dinner. 

STKING BEANS. 

The yellow butter bean is the preferred variety. Cut 
off each end and the strings from both sides of the pod; 
then cut the beans in strips lengthwise or across; put into 
boiling water and cook until perfectly tender. It is well 
to allow two or three hours to these, as they can be kept 
hot if done before you wish to serve them. Before send¬ 
ing to the table drain them and pour over them one-half 
a teacup of rich milk or cream, and season with butter, 
pepper and salt. 

GKEEN PEAS. 

Shell and put into boiling water, cook from thirty to 
thirty-five minutes; drain and season with rich milk or 
cream, butter, pepper and salt; some cooks also add a 


VALUABLE RECIPES. 


175 


little flour or corn starch to thicken the gravy, but which 
should be used very sparingly, not more than a teaspoon. 
Be sure the peas are young; old peas are fit for nothing 
but soup. 

ASPARAGUS. 

Cut off the green ends, and chop up the remainder of 
the stalks; boil until tender, and season with salt and 
pepper; have ready some toasted bread in a deep dish; 
mix together equal parts of flour and butter to a cream; 
add to this slowly, enough of the asparagus water or clear 
hot water, to make a sauce; boil this up once; put the 
asparagus on the toast, and pour over all the sauce. 

BAKED CABBAGE. 

Boil a cabbage, then put in a colander and drain it 
until perfectly dry; then chop fine; put in pepper, salt 
and a little cream, and put in an earthern baking pan, and 
into the oven. Bake one hour. 

% 

COLD SLAW. 

One-half a head of cabbage chopped fine ; rub to a 
paste the yolks of three hard boiled eggs; add a table¬ 
spoon of melted butter, one teaspoon of dry mustard, one 
tablespoon of sugar, and one gill of vinegar; mix thor¬ 
oughly with the cabbage, and garnish with the whites of 
eggs cut in rings. 

DRESSED CABBAGE. 

Mrs. B. J. Seward. 

One small teacup of vinegar, one egg, two tablespoon* 


176 


THE HOME COOK BOOK. 


of sugar, one teaspoon of salt, and butter half the size of 
an egg; beat the egg before mixing with the other ingre¬ 
dients, which should be previously put over the fire, then 
put in the egg; stir until it boils; cool and pour over 
chopped or shaved cabbage. 

CABBAGE. 

Mrs. A. A. Carpenter. 

Cut cabbage as fine as you can slice it; boil in milk 
thirty minutes, then add butter, pepper and salt, and a 
little flour to thicken. 

CAULIFLOWER. 

• 

Remove the leaves ; cut the main stalk close to the 
flower; lay it in boiling milk and water slightly salted, 
with the stalk down; when done, take out carefully and 
drain in a colander, then place in the vegetable dish and 
pour over it a rich drawn butter dressing. 

ESCALOPED TOMATOES. 

Put in an earthern baking dish, a layer of cracker 
crumbs and small bits of butter; then a layer of tomatoes 
with a very little sugar sprinkled over them; then another 
layer of cracker crumbs seasoned with butter, and a layer 
of tomatoes, until your dish is full, with the cracker 
crumbs at the top ; pour over all this a little water to 
moisten, and bake half hour. 

STEWED TOMATOES. 

Put ripe tomatoes into hot water and skin them; then 
throw them into an earthen stew pan (a new tin will do, 


VALUABLE KECIPES. 


ITT 


but not so good); cut up and let the tomatoes cook gently 
a few minutes; season with butter, pepper, salt, and 
serve. Or, you may add bread crumbs and sugar to the 
tomatoes if preferred. Some cooks stew tomatoes for a 
long time, but the flavor is finer if allowed to simmer but 
a few moments, just sufficient time to heat well through. 

BAKED TOMATOES. 

Wash, wipe and then cut in two; place them in a baking 
tin with the skin side down, and season with pepper and 
salt, and place in a hot oven; take up carefully when 
done, and put bits of butter on each piece of tomato. 

FBIED TOMATOES. 

Cut a large Feejee tomato in half, flour the cut side, 
heat very hot, and put the floured side down ; when brown 
on one side, turn; when done, pour over a teacup of hot 
cream or rich milk. 

TOMATO HASH. 

Butter the dish well; put in a layer of sliced tomatoes, 
a layer of cold meat, sliced thin ; then a layer of bread 
and butter, and so on until the dish is full, seasoning well 
with pepper and salt, and beaten eggs poured over the 
top. Bake brown. 

FRIED EGG PLANT. 

Mrs. F. M. Cragin. 

Slice the egg plant, at least half an inch thick; pare 
each piece carefully, and lay in salt and water, putting a 

12 


178 


THE HOME COOK BOOK. 


plate upon the topmost, to keep it under the brine, and 
let them remain for an hour or more. Wipe each slice, 
dip in beaten egg, then in cracker crumbs, and fry in hot 
lard until well done and nicely browned. 

EGG PLANT STEWED. 

Put the egg plants into cold water slightly salted, and 
boil until they can be pierced with a fork, having changed 
the water once in the meantime. Peel and mash and sea¬ 
son with salt water, pepper and butter. Serve hot. 

EGG PLANT FRITTERS. 

Cook as above until very tender; then drain, skin and 
mash finely; mix with it butter, salt, and an egg, with two 
or three tablespoons of flour, and drop by spoonfuls into 
hot lard. 

MACARONI. 

Mrs. M. C. Gridley, Evanston. 

Cook macaroni in water until soft; then put in a deep 
dish with alternate layers of grated crackers and cheese, a 
little salt; fill up the dish with milk and bake one hour. 

MACARONI. 

Pour over one-half a pound of macaroni one quart of 
boiling water and let it stand for half an hour; then drain 
and pour cold water over it; in a few minutes, drain again 
and put it in a kettle of boiling milk and water; when 
tender, which will be in a few minutes, drain it and season 
with butter, cream, salt and pepper. Serve hot. If liked, 
add grated cheese to season. 


VALUABLE RECIPES. 


179 


ONIONS —BOILED. 

Select those of uniform size; remove the outer skin, 
then boil until tender in a large quantity of milk and 
water; the flavor will be more delicate. Drain them when 
tender, and season with butter, salt and pepper. 

ONIONS — FRIED. 

Peel and slice and fry in lard or butter; season with 
pepper and salt, and serve hot. 

MUSHROOMS FRIED. 

When peeled put them into hot butter and let them 
heat thoroughly through — too much cooking toughens 
them. Season well with butter, pepper and salt. Serve 
on buttered toast; a teaspoon of wine or vinegar on each 
mushroom, is a choice method. 

MUSHROOMS STEWED. 

If fresh, let them lie in salt and water about one hour, 
then put them in the stewpan, cover with water and let 
them cook two hours gently. Dress them with cream, 
butter and flour as oysters, and season to taste. 

SALSIFY STEWED. 

Scrape well and then cut in round slices ; stew it in 
sufficient water to cover. When tender turn off nearly all 
the water; add cream and butter, salt and pepper and a 
little flour rubbed smooth in a tablespoon of milk. Sal¬ 
sify when boiled tender is excellent scalloped or made 
into croquettes in the same manner as potatoes. 


180 


THE HOME COOK BOOK. 


SCALLOPED OYSTER PLANT. 

Boil the oyster plant until perfectly tender, then take 
out of water and rub through a colander; add butter, 
pepper, salt and milk, and mix well. Put in a baking 
dish and cover the top with bread crumbs, with here and 
there small pieces of butter. Set in the oven and bake a 
delicate brown. Celery salt may be used with this for 
flavor, not using quite the quantity of common salt. 

SALSIFY CROQUETTES. 

Are made prepared as above before baking. The mix¬ 
ture should be made thin into balls, dipped in beaten egg 
and rolled in bread crumbs, and fried as croquettes in 
wire baskets, always deep in hot lard until of a golden 
brown. 


PUDDINGS 


“And solid pudding against empty praise.” 


EYE’S PUDDING. 

If you want a good pudding, mind what you are taught; 
Take eggs, six in number, when bought for a groat; 

The fruit with which Eve her husband did cozen, 

Well pared, and well chopped, at least half a dozen ; 

Six ounces of bread, let Moll eat the crust, 

And crumble the rest as fine as the dust; 

Six ounces of currants, from the stem you must sort, 
Lest you break out vour teeth, and spoil all the sport; 
Six ounces of sugar won’t make it too sweet, 

Some salt and some nutmeg will make it complete ; 
Three hours let it boil without any flutter, 

But Adam won’t like it without wine and butter. 


SUET PUDDING. 

Mrs. E. R. Harmon. 

One cup of suet chopped fine, one cup chopped raisins, 
one cup of molasses, one cup of sweet milk, three tea¬ 
spoons baking powder; spice to your taste; four cups of 
flour; mix and steam three hours. 

( 181 ) 




182 


THE HOME COOK BOOK. 


SUET PUDDING. 

Mrs. Bartlett. 

One cup suet, one cup sugar, one cup milk, one cup 
chopped raisins, three cups flour, one teaspoon salt, one 
teaspoon soda; spice to taste; boil three hours. 

SUET PUDDING. 

Mrs. J. H. Brown. 

Two cups of chopped suet, two of raisins, two of mo¬ 
lasses, four of flour, one of milk, three teaspoons of baking 
powder; boil three and one-half hours; eat while hot. 
Sauce for same: One cup of sugar, one-half of butter, 
one egg, one tablespoon of wine or vinegar; beat fifteen 
minutes and heat to a scald. 

SUET PUDDING. 

Mrs. Henry Stevens. 

One teacup of suet chopped fine, one teacup of mo¬ 
lasses, one teacup of sweet milk, three and a half teacups 
of flour, one cup fruit, one teaspoon soda; steam two 
hours. Sauce for same : One coffee cup pulverized sugar, 
one-half teacup butter: stir these to a cream; place the 
dish in a kettle of boiling water; stir in white of one egg 
beaten to a stiff froth: one teaspoon of vanilla; serve hot. 

SUET PUDDING. 

Mrs. Banks. 

Three cups flour, one cup suet, one cup molasses, one 
cup sweet milk, one cup raisins, one and a half teaspoons 
soda; three hours hard boiling in a bag or pudding dish. 


VALUABLE RECIPES. 


183 


SUET PUDDING. 

Mrs. W. Butterfield. 

One cup of suet, one cup of molasses, one cup of milk, 
one cup of raisins, three and a half cups of flour, one 
egg, one tablespoon of cloves, one tablespoon of cinna¬ 
mon, one nutmeg, a little salt, one teaspoon of soda (dis¬ 
solve in the milk); steam three hours. 

FRUIT PUDDING. 

Mrs. Taylor, Ft. Wayne. 

One quart of flour, two tablespoons of butter, one tea¬ 
spoon of salt, two teaspoons of baking powder; make a 
soft dough of milk or water, roll out thin and spread with 
fruit; roll it up and boil three-quarters of an hour. 

STEAMED PLUM PUDDING. 

Mrs. J. W. Farlin. 

One and one-fourth cup beef suet, two cups raisins, 
four cups flour, one cup milk, one cup molasses, one tea¬ 
spoon soda, one teaspoon salt. Season with nutmeg, 
cloves, cinnamon and allspice to taste; steam four hours. 
Do not uncover the steamer, but raise occasionally to fill 
the kettle with boiling water. 

PLUM PUDDING. 

Mrs. H. E. Houghton. 

One cup suet, one cup sweet milk, one cup molasses, 
one cup sugar, one cup currants, two and a half cups 
raisins, four cups flour, one teaspoon cinnamon, one tea¬ 
spoon cloves, one teaspoon spice, one teaspoon soda; boil 
three hours. 


184 


THE HOME COOK BOOK. 


PLUM PUDDING. 

Mrs. H. S. Towle. 

One pint chopped suet, one pint sour apples, one pint 
raisins, one pint currants, one-half pint sugar, one-half 
pint sweet milk, one cup of citron; beat eight eggs and 
mix with the above, and add sufficient flour to make it 
stick together; boil three hours in a cloth bag. Serve 
with brandy sauce. 

ENGLISH FRUIT PUDDING. 

Mrs. H. S. Bristol. 

One pound currants, one pound stoned raisins, one 
pound sugar, one pound suet, two pounds of grated or 
soaked bread, six eggs, one-half teaspoon saleratus, one 
teaspoon salt, and one grated nutmeg; crumb the soft 
part of the bread fine; soak the crust with boiling milk, 
or water will do ; beat up the eggs and put all together, 
mixing thoroughly with a spoon, take a square piece of 
cotton cloth and lay it in a tin pan, put the pudding into 
the cloth and tie down close; put into a pot of boiling 
water, and boil five hours; as the water boils away, keep 
adding more. 

ENGLISH PLUM PUDDING. 

M. Walker. 

One pound raisins (stoned), one pound of currants, 
one pound suet very finely chopped, one pound flour, 
seven eggs, two wineglasses brandy, three of sweet wine, 
sugar and spice to taste (it may require a little sweet 
milk); tie it tightly in a well floured cloth, which should 


VALUABLE RECIPES. 


185 


be first dipped in hot water, and boil four hours, or it 
may be boiled in a pudding form. 

PLUM PUDDING. 

Mrs. E. Hempstead. 

One pint raisins, one pint currants, one pint suet, one 
pint flour, one-half pint bread crumbs, one cup milk, five 
eggs, spices to taste, a little candied orange and lemon; 
mix all together and boil three hours. To be eaten with 
wine sauce. 

BLACK PUDDING. 

Mrs. H. M. Kidder, Evanston, Ill. 

One teacup of molasses, one teacup of butter, one tea¬ 
cup of sugar, two teacups of flour, one teacup sour milk: 
four eggs, one nutmeg, one teaspoon soda; mix butter 
and sugar to a cream, add eggs well beaten, then molasses, 
then nutmeg, then flour and sour milk ; last, soda dissolved 
in a little warm water; steam three hours. This pudding 
’can be made Saturday and heated over again for Sunday. 
Sauce for same : Half cup butter, one of sugar, worked 
thoroughly together to a cream ; put a teacup and a half 
of water in a saucepan, and when it boils, thicken with 
flour to the consistency of cream; take from the fire, and 
stir rapidly into it the butter and sugar; it will be like 
white foam; flavor to taste. This is an excellent sauce 
for all puddings. 

BIRD’S NEST. 

Mrs. F. M. Cragin. 

Pare six or eight large apples (Spitzenbergs or Green, 


186 


THE HOME COOK BOOK. 

■N 


ings are best), and remove the core by cutting from the 
end down into the middle, so as to leave the apple whole, 
except where the core has been removed; place them as 
near together as they can stand with the open part up¬ 
ward in a deep pie-dish ; next make a thin batter, using 
one quart sweet milk, three eggs with sufficient flour, and 
pour it into the dish around the apples, also filling the 
cavities in them ; bake them in a quick oven : eat them 
with butter and sugar. 

CHOCOLATE PUDDING. 

Mrs. Packard. 

One quart milk, three tablespoons sugar, four table¬ 
spoons corn starch, two and a half tablespoons chocolate; 
scald the milk overboiling water; dissolve the corn starch 
in a little scalded milk, and before it thickens add the 
chocolate dissolved in boiling water; stir until sufficiently 
cooked. Use with cream, or sauce of butter and sugar 
stirred to a cream. 

COCOANUT PUDDING. 

C. A. Tinkham. 

One quart sweet milk, ten tablespoons grated cocoanut, 
one cup powdered sugar, and whites of ten eggs; bake 
one hour, evenly and slowly; to be served cold, with 
sugar and cream. 

ALMOND CUSTARD PUDDING. 

Mrs. D. 

Make a delicate sponge cake and stick it full of blanched 


VALUABLE RECIPES. 


187 


almonds. Pour over a little wine, and then a rich vanilla 
custard. 

POTATO PUDDING. 

/ 

Boil until white, mealy and very tender some potatoes; 
rub this finely washed through a colander; to a pint bowl 
of this while hot add one-quarter of a pound of butter, and 
mix well; beat the yolks of six eggs well with one pound 
of fine sugar ; add the grated rind and juice of one lemon, 
and then the beaten whites; stir lightly in, and bake in 
pie plates lined with paste; eat cold. 

A DELMONICO PUDDING. 

Mrs. De Forest. 

Three tablespoons of corn starch, the yolks of five eggs, 
six tablespoons of sugar; beat the eggs light, then add the 
sugar, and beat again till very light; mix the corn starch 
with a little cold milk; mix all together, and stir into it 
one quart of milk, just as it is about to boil, having added 
a little salt; stir it until it has thickened well; pour it into 
a dish for the table, and place it in the oven until it will 
bear icing; place over the top a layer of canned peaches, 
and it improves it to mix the syrup of the peaches with 
the custard part; beat the whites to a stiff froth, with two 
tablespoons white sugar to an egg, then put it into the 
oven till it is a light brown. 

QUEEN’S PUDDING. 

Mrs. A. P. Wightman, Evanston. 

One quart of sweet milk, one pint of bread crumbs, five 


188 


THE HOME COOK BOOK. 


eggs, one teaspoon of corn starch, one large or two small 
lemons, one cup of common sugar, and one of pulverized 
sugar; bring the milk to a scald, pour it over the bread 
crumbs and let it cool; beat the yolks of the eggs and one 
cup of common sugar together, and mix in the corn starch 
also; just before putting in to bake, add the grated rind of 
the lemon, and bake twenty minutes. Beat the whites of 
the eggs and one cup of pulverized sugar together, and 
add the lemon juice; when the pudding is done, put this 
on the top and set it in the oven again for a few minutes; 
to be eaten cold. 

EOLY-POLY. 

M. 

Take one quart of flour; make good buscuit crust; roll 
out one-half inch thick and spread with any kind of fruit, 
fresh or preserved ; fold so that the fruit will not run out; 
dip cloth into boiling water, and flour it and lay around 
the pudding closely, leaving room to swell; steam one or 
one and one-half hours; serve with boiled sauce; or lay 
in steamer without a cloth, and steam for one hour. 

EA1LEOAD PUDDING. 

E. Gage. 

Cook a dozen apples soft, then stir in about a pint of 
Graham flour; salt it; then eat with sugar, cream and 
butter; it is very simple, and good for people troubled 
with dyspepsia. 

EICE PUDDING. 

E. Gage. 

One quart of milk, with two tablespoons of rice ; let it 


VALUABLE RECIPES. 


189 


come to a boil, then pour it over two tablespoons of sugar, 
one-half cup of raisins, a little lump of butter, flavor with 
ground cinnamon. Bake until thick. 

EICE PUDDING WITHOUT EGGS. 

Mrs. 0 . H. Wheeler, and others. 

Two quarts of milk, half a teacup of rice, a little less 
than a teacup of sugar, the same quantity of raisins, a tea¬ 
spoon of cinnamon or allspice; wash the rice, and put it 
with the rest of the ingredients into the milk; bake rather 
slowly from two to three hours; stir two or three times the 
first hour of baking. If properly done, this pudding is 
delicious. 

COTTAGE PUDDING. 

Mr. G. S. Whitaker. 

One cup of sugar, one cup of sweet milk, one pint of 
flour, two tablespoons of melted butter, one teaspoon of 
soda, two teaspoons of cream tartar, one egg. 

COTTAGE PUDDING. 

M. G. Rand. 

One teacup of white sugar, one-half cup of butter (or 
little less); one cup sweet milk, one egg, a little nutmeg, 
one pint of flour, three teaspoons of baking powder: rub 
the butter, sugar and egg together until light, add the nut¬ 
meg and milk, stir the baking powder into the flour while 
dry, and add just as the pudding is to be put in the oven; 
bake in a quart basin, very slowly; bring to the table hot, 
cut like cake, and serve with sauce made according to the 


190 


THE HOME COOK BOOK. 


following directions: Rub one tablespoon of flour in a 
little cold water until smooth, then turn it into one pint of 
boiling water, letting it cook five minutes, stirring con¬ 
stantly ; add sugar, salt and nutmeg to suit the taste. 

COTTAGE PUDDING. 

Mrs. D. C. Norton. 

One cup of sugar, butter the size of a large egg, one 
cup sour milk, one teaspoon saleratus (sweet milk is just 
as good if two teaspoons of baking powder is used instead 
of saleratus); two eggs, two heaping cuds of flour, a little 
salt. 


ESTELLE PUDDING. 

Anonymous. 

Three eggs well beaten, two and one-half tablespoons 
of sugar, two tablespoons butter, three-fourths cup sweet 
milk, one cup raisins chopped fine; one tablespoon baking 
powder, flour to make the consistency of pound cake; 
steam thirty-five minutes. 

PUDDING IN HASTE. 

Mrs. F. E. Stearns. 

Three eggs, three cups of milk, and three cups of flour; 
bake in patty tins or cups, and serve with hot sauce. 

MINUTE PUDDING. 

C. Kennicott. 

One-half cup milk, five large spoons flour, three eggs, 
one-half teaspoon of salt, stirred smoothly together; stir 
this into one pint of boiling milk. 


VALUABLE RECIPES. 


191 


A QUICK PUDDING. 

Mrs. A. W. D. 

One-half pint of milk, one-half pint of cream, three 
eggs beaten separately, little over one-half pint Hour; 
season with lemon or vanilla. 

BAKED INDIAN PUDDING—SPLENDID. 

Two quarts scalded milk with salt, one and one-half 
cups Indian meal (yellow) • one tablespoon of ginger, 
letting this stand twenty minutes; one cup molasses, two 
eggs (saleratus, if no . s^i a niece of butter the size of 
a common walnut; bake two hours. 

BAKED INDIAN PUDDING. 

Mrs. A. W. D. 

Three cups of raisins, one cup of chopped suet or but¬ 
ter, one pint of Indian meal, four sour apples, one quart 
of milk, one egg, and a little salt. 

BAKED INDIAN PUDDING. 

Mrs. A. W. D. 

Seven spoons of Indian meal, two spoons of butter, 
one-half teaspoon salt, one teacup molasses; ginger or 
cinnamon to your taste; pour into these a quart of milk 
while boiling hot; mix well and put in a buttered dish; 
just as you put it in the oven, stir in a teacup of cold 
water, which will produce the same effect as eggs. Bake 
three-quarters of an hour. 


192 


THE HOME COOK BOOK. 


CORN MEAL PUDDING-. 

Etta C. Springer. 

One quart of sweet milk, boiled; stir in four table¬ 
spoons of corn meal; stand till cool; put in four beaten 
eggs, sweeten to taste, two tablespoons of butter; bake 
two hours. 


BOILED INDIAN PUDDING. 

Mrs. DeForrest. 

One quart of good buttermilk or thick sour milk, two 
tablespoons of sweet cream, three eggs, one teaspoon 
soda, three handfuls of flour, a little salt, Indian meal to 
make a rather thin batter. 

INDIAN PUDDING. 

Mrs. Benham. 

One quart of milk, four tablespoons (heaping) of Indian 
meal, one tablespoon of flour, one teaspoon of ginger, 
one of cinnamon, one lemon peel, one teaspoon salt, two 
eggs, one cup molasses ; bake three hours, not in too hot 
an oven; boil the meal in half the quantity of milk, one 
cup raisins, one cup of suet (not too full); add the re¬ 
mainder of milk before the eggs. 

GRAHAM PUDDING. 

Mrs. G. F. DeForest. 

One and a half coffee cups Graham flour, one-half 
coffee cup molasses, one-fourth coffee cup butter, one-half 
coffee cup sweet milk, one egg, one even teaspoon soda, 
one good half cup raisins, one good half cup currants; 


VALUABLE RECIPES. 


193 


salt and spice to taste; steam two and a half or three 
hours; serve with liquid sauce. 

SUNDERLAND PUDDING. 

Mrs. C. M. Dickerman, Rockford. 

Eight tablespoons flour, four eggs, three pints sweet 
milk, one tablespoon melted butter, one-half nutmeg; 

bake in a pie tin; serve with pudding sauee. 

'« 

DANDY JACK. 

Mrs. Benham. 

One pint milk, yolks of three eggs, two heaping table¬ 
spoons corn starch, one-half cup sugar; flavor as you 
like; for top, the whites of the eggs and a little sugar. 

PRETTY PUDDING. 

Mrs. Charles Bradbury. 

One tablespoon flour wet with one-half cup of cold 
milk, the yolks of three eggs beaten, one small cup sugar; 
mix these together; put one quart of milk in a kettle 
and set it in boiling water; when the milk is at the boil¬ 
ing point, stir in the above mixture with vanilla or rose 
flavoring; stir till it begins to thicken, then take it off 
and let it cool a little; pour it into a pudding dish or cups; 
then beat the whites of the eggs to a stiff froth, add a 
teaspoon of fine white sugar, and drop it on the top of 
the custard in rounds about as large as an egg; put a small 
spoon of currant or other tart jelly on the middle of each 
round; serve cold. 

13 


194 


THE HOME COOK BOOK. 


WEBSTER PUDDING. 

Mrs. O. L. Wheelock. 

One cup molasses, one cup milk, one cup suet, one- 
half cup brandy, or wine if you like, one teaspoon sale- 
ratus, one teaspoon cloves, one teaspoon cinnamon, one- 
half nutmeg, two cups currants, one teaspoon salt; mix 
as soft as pound cake, and steam it two hours. Serve 
with hard sauce. 

SPONGE PUDDING. 

Mrs. Ada Sturtevant, Delaware, Wis. 

One-half cup of butter, or one cup of chopped suet, 
one-third cup molasses, one-half cup wine, one-half cup 
sweet milk, three cups flour, one teaspoon soda, raisins 
and such spices as you prefer, about one-half spoon of 
each ; dried cherries are nice instead of raisins, or it is 
good without any fruit; steam two hours and serve hot 
with sauce. 

POUND CAKE PUDDING. 

Mrs. E. L. Nichols. 

One cup sugar, one-half of butter, rub to a cream, add 
one cup of milk, three eggs, the yolks and whites beaten 
separately, one teaspoon of soda in the milk, two tea¬ 
spoons of cream tartar in the flour; fruit; bake or steam 
an hour. 


ROME PUDDING 

Mrs. M. J. Woodworth. 

Eight good sized apples stewed and strained, the yolks 


VALUABLE RECIPES. 


195 


<*f five eggs, one-quarter pound of butter, one lemon 
chopped fine, one-half pound sugar, one gill of cream ; 
put a thin paste on a plate, as for custard pie, and bake. 

ASTOE HOUSE PUDDING. 

Mrs. Lamkin. 

Two-thirds of a cup of rice, three pints of milk, one 
cup of sugar, a little salt, a piece of butter one-half the 
size of an egg; let it come to a boil; bake one and one- 
half hours in a slow oven. 

BATTEE PUDDING. 

Mrs. H. L. Bristol. 

One pint of milk, four eggs, the yolks and whites beaten 
separately, ten tablespoons of sifted flour, a little salt; beat 
in the whites of the eggs the last thing before baking; 
bake half an hour. 

BAKED BATTEE PUDDING. 

One quart of sweet milk, seven tablespoons of flour 
(heaping), six eggs well beaten (whites separated), one 
tablespoon brandy; put the whites of the eggs in the last 
thing, and bake half an hour. Serve with brandy sauce. 

STEAMED BATTEE PUDDING. 

Mrs. M. G. Hubbell, Cornton, Ill. 

Two eggs to two teacups of sour milk, two teaspoons 
saleratus and salt; stir very thick or it will be heavy; 
then add any fruit you wish; steam two hours; eaten with 
sweetened cream. 


196 


THE HOME COOK BOOK. 


STEAMED BATTER PUDDING. 

Mrs. L. H. Davis. 

Two eggs and one tablespoon of sugar beaten together, 
one cup of milk, two cups flour, one tablespoon melted 
butter, half teaspoon soda, one teaspoon cream tartar; 
beat well, and pour the batter over either sliced apples or 
peaches, and steam one hour and a quarter; this will fill 
a three pint basin. Serve with hot sauce. 

BATTER PUDDING. 

One quart of milk, twelve tablespoons of flour, nine 
eggs, a teaspoon of salt; beat the yolks thoroughly ; stir 
in the flour and add the milk slowly; beat the whites of 
the eggs to a froth, and add the last thing; put in a tin 
pudding mould, having a tight cover, and bbil two hours; 
the mould should not be full as the pudding will swell; 
the water must not stop boiling. Eat with liquid sauce. 

AMHERST PUDDING. 

Mrs. F. M. Cragin. 

Three cups of flour, one of suet, one of milk, one of 
molasses, two of raisins ; salt and spice to your taste; 
one teaspoon saleratus ; boil in a bag three hours. For 
sauce: One cup of sugar, one-half of butter, one egg. 

CORN PUDDING. 

Mrs. F. M. Cragin. 

One dozen ears of corn, one pint of milk, two eggs, 
salt, two teaspoons of sugar, two of flour; bake one hour 
in quick oven. 


VALUABLE RECIPES. 


197 


BREAD PUDDING. 

Mrs. Freeman. 

• 

Soak a pint of bread crumbs in milk for an hour, then 
squeeze with the hands to a pulp, and mix well with a 
gill of milk, then add three tablespoons of sugar, one- 
quarter pound raisins, one-quarter pound of melted 
butter, and the yolks of four eggs; then beat the whites 
of the eggs to a froth and mix with the rest; turn the 
mixture into a dish and bake about forty minutes. Serve 
with wine sauce, hot or cold, according to taste. 

BREAD PUDDING. 

Mrs. C. M., Winnetka, Ill. 

Put a pint of scalded milk to a pint of bread crumbs, 

and add the yolks of four eggs well beaten, a teacup of 

sugar, butter the size of an egg, and the grated rind of a 

lemon; bake, and then beat the whites of the eggs into a 

* 

cup of powdered sugar and the juice of one lemon; cover 
the pudding with it, and set it in the oven till it is a 
brownish yellow. 

BROWN BETTY. 

Mrs. L. M. Angle. 

One cup of bread crumbs, two of chopped apples (tart) 
one-half cup of sugar, one teaspoon of cinnamon, two 
tablespoons of butter cut into small bits; butter a deep 
dish and put a layer of chopped apple at the bottom, 
sprinkle with sugar, a few bits of butter and cinnamon. 
Proceed in this order until the dish is full, having a layer 
of crumbs on the top ; cover closely and steam three- 


198 


THE HOME COOK BOOK. 


quarters of an hour in a moderate oven; then uncover 
and brown quickly; eat with sugar and cream. This is a 
plain, but very good pudding, especially for the children’s 
table. 

BEEAD PUDDING WITHOUT MILK. 

Mrs. A. M. Gibbs. 

Take dry bread pieces, a half pint more or less, and 
pour boiling water on them ; when soft, mix with this a 
cup of fruit of any kind, stewed or fresh, and add two 
tablespoons melted butter, the yolks of two eggs, spice 
and sugar to taste ; bake twenty minutes ; just before it is 
done spread on the beaten whites of the eggs, and brown 
nicely. To be eaten with wine sauce. 

OXFOED PUDDING. 

M. A, Sadler, Aurora. 

A quarter of a pound of crackers pounded, a quarter 
of a pound of currants washed, a quarter of a pound of 
suet shred fine, half a large spoon of fine sugar; some 
grated nutmeg; mince it all together, then take the yolks 
of four eggs and make it up into balls as big as turkey 
egg; fry them in fresh butter of a fine light brown. 

BAKED CEACKEE PUDDING. 

Mrs. H. P. Stowell. 

Two quarts of sweet milk, seven Boston butter crackers 
rolled, three eggs, a little nutmeg, a little salt, sweeten 
with sugar to taste. Bake two hours and a half in a mod¬ 
erate oven. 


VALUABLE RECIPES. 


19 ? 


APPLE BREAD PUDDING. 

Mrs. O. L. Wheelock. 

Pare, core and chop one-half dozen sour apples; drj 
bread in the oven until crisp, then roll; butter a deef 
dish and place in it a layer of crumbs and apples alter¬ 
nately, with spice, and one-half cup of beef suet chopped 
fine ; pour in one-half pint of sv/eet milk, and bake till 
nicely browned; serve with hard sauce. 

APPLE PUDDING. 

Mrs. W. Guthrie. 

Five eggs, one pint milk, four tablespoons flour, four 
apples grated ; bake one hour and a quarter. Serve with 
sweetened cream or pudding sauce. 

APPLE PUDDING. 

Etta C. Springer. 

Five large sour apples chopped, one cup raisins, one 
cup sugar, one cup sweet milk, one cup flour, one-half 
cup butter, two eggs, little salt, butter and sugar worked 
together; bake one hour; any sauce you please. 

APPLE SAGO PUDDING. 

Mrs. K. 

One cup sago in a quart of tepid water, with a pinch of 
salt, soaked for one hour; six or eight apples, pared and 
cored, or quartered, and steamed tender, and put in the 
pudding dish, boil and stir the sago until clear, adding 
water to make it thin, and pour it over the apples; this is 
good hot with butter and sugar, or cold with cream and 
sugar. 


200 


THE HOME COOK BOOK. 


HUCKLEBERRY PUDDING. 

Mrs. B. J. Seward. 

One teacup molasses, one dessert spoon saleratus, stirred 
thoroughly in the molasses; as much flour as can be 
stirred in with one quart of huckleberries. To be steamed 
four hours in a basin, or boiled in a pudding bag. Serve 
with liquid sauce. An excellent dessert. 

HUCKLEBERRY PUDDING. 

Mrs. Bartlett. 

One brick loaf, wet it with boiling milk, say one pint, 
four eggs, little salt, and one quart of berries. Boil one 
and a half hours. Serve with wine sauce. 

BLACKBERRY PUDDING OK OTIIEK BEE- 

KIES. 

M. 

One and one-half pints sifted flour; put a little of this 
into one and one-half pints of fresh berries. To the bal¬ 
ance of the flour add salt sufficient to season, one even 
teaspoon soda dissolved in one-half teacup of sweet milk, 
then fill the cup three-fourths full of syrup or molasses, 
stir all into a smooth batter, lastly add the berries; mix 
lightly so as not to break. Put into a buttered mould and 
place in boiling water that does not quite reach the top of 
the mould. Do not let it stop boiling for an instant. It 
must boil at least two hours. Serve with boiled sauce. 

FIG PUDDING. 

E. M. Walker. 

One-half pound figs, one-quarter pound grated bread, 


VALUABLE RECIPES. 


201 


two and a half ounces powdered sugar, three ounces but¬ 
ter, two eggs, one teacup of milk. Chop the figs small 
and mix first with the butter, then all the other ingredients 
by degrees; butter a mould, sprinkle with bread crumbs, 
cover it tight and boil for three hours. 

FIG PUDDING. 

Mrs. E. Wood. 

One pound suet chopped fine, one pound wheat flour, 
one-half loaf of wheat bread, one pound figs chopped, 
one and a half cups molasses, one teaspoon soda, one tea¬ 
spoon cream tartar. To be eaten with sauce. 

CUEEANT PUDDING 

Mrs. Bartlett. 

Slice a baker’s loaf, add butter, stew and sweeten three 
pints of currants, turn over the bread, and set away until 
cold. Serve without sauce, slice the bread thin. 

MUSKMELON PUDDING. 

Mrs. De Forest. 

One-half cup butter, one pint of milk, two eggs, three 
teaspoons baking powder, nearly one quart of flour. 
Steam two hours. Serve with liquid sauce. 

i 

SWEETMEATS PUDDING. 

Mrs. C. E. Browne. 

Make a nice pie crust, little or much, as you may desire, 
and roll it out in a long oval shape; spread thickly with 
raspberry or currant jam, or with stewed fruit, cherries or 


202 


THE HOME COOK BOOK. 


plums, then wet the edges of the dough with cold water, 
and roll it up, closing the edges tightly. Steam it for an 
hour or more, and serve in slices with a sauce of butter 
and sugar beaten well together, with nutmeg or other 
flavoring. 


FRUIT PUDDING. 

Mrs. S. W. Cheever, Ottawa, Ill. 

One cup milk, one cup sugar, two eggs, two teaspoons 
cream tartar, one teaspoon soda, flour, dried fruit steam 
two hours. Sauce : To a pint of milk, add a lump of but¬ 
ter size of a small egg, let this come near to a boil; save 
out from the pudding half teacup batter, thin it, stir it 
into the hot milk, stir all the time till it begins to thicken; 
sweeten and flavor to the taste. 

FRUIT PUDDING. 

Place in a tin basin fruit of any kind (raspberries, 
peaches and apples are the best), put sugar over them, 
and a little water; if peaches are used put them in after 
paring them, whole; have ready a biscuit crust, made of 
one pint of flour, with a small piece of butter or lard, a 
little salt, two teaspoons of baking powder, and water or 
milk to make a dough ; then roll out crust, and place over 
the top of your fruit in the tin ; cover with another two 
quart basin, to give room for. the crust to rise, and set it 
on the stove ; as the fruit stews the crust will steam done. 
Serve with cream and sugar. 


VALUABLE RECIPES. 


203 


CHERRY PUDDING. 

Mrs. H. S. Towle. 

One pint flour, one pint sweet milk, one quart cherries, 
four eggs, a little butter and salt, baking powder; steamed. 
Serve with cream and sugar. 

CHERRY PUDDING. 

H. N. Jenks. 

A pint of bread crusts or soft crackers, scalded in a 
quart of boiling milk, piece of butter the size of an egg, 
one teaspoon of salt, three eggs, one and a half teacups 
of sugar if eaten without sauce, and if with sauce a table 
spoon of sugar; a pinch of pulverized cinnamon, and a 
quart of stoned cherries ; bake quickly. 

JELLY PUDDING. 

Mrs. C. H. Wheeler. 

One quart of milk, one pint of bread crumbs, yolks of 
four beaten eggs, one-half cup of sugar; bake about half 
an hour; when cool, spread jelly over the pudding, beat 
the whites with a little sugar, and spread on top for frost¬ 
ing ; set back in the oven a few minutes after the whites 
have been spread on the pudding; excellent for Sunday 
dinners, as it may be eaten cold. 

BAKEWELL PUDDING. 

E. M. Walker. 

Cover a dish with thin puff paste, and put over it a 
layer of any kind of firm jelly, one-half inch thick; take 
the yolks of four eggs, and one white, one-quarter pound 


204 


THE HOME COOK HOOK. 


sugar, one-quarter pound butter, twelve sweet and eight 
bitter almonds, well pounded ; beat all together to a froth, 
pour over the jelly and bake one-half hour in a moderate 
oven. 

KISS PUDDING. 

Mrs. F. B. Cole. 

One quart milk, three tablespoons of corn starch, yolks 
of four eggs, half cup sugar, and a little salt; put part of 
the milk, salt and sugar on the stove and let it boil; dis¬ 
solve the corn starch in the rest of the milk; stir into the 
milk, and while boiling add the yolks. Flavor with 
vanilla. 

Frosting. —Whites of four eggs beaten to a stiff froth, 
half a cup of sugar; flavor with lemon, spread it on the 
pudding, and put it into the oven to brown, saving a little 
of the frosting to moisten the top; then put on grated 
cocoanut to give it the appearanco of snow flake. 

SARATOGA PUDDING. 

Mrs. A. G. Beardsley. 

Mix four tablespoons of corn starch in one quart of cold 
milk; stir until it boils. When cool, stir in two table¬ 
spoons white sugar, six eggs, whites and yolks beaten 
separately. Put in a large pudding dish, place in a pan 
of water; bake one and a half hours. Sauce: One cup 
sugar, half cup butter, the yolks of two eggs, one glass 
wine. Rub sugar and butter to a cream, add eggs and 
half the wine. Put the dish in boiling water, stir ten 
minutes, add the rest of the wine and serve. 


VALUABLE RECIPES. 


205 


MERINGUE PUDDING. 

Mrs. C. A. Rogers. 

One pint of stale bread crumbs, one quart of milk, the 
yolks of four eggs, butter the size of an egg, a small cup 
of sugar, salt, the grated rind of one lemon; bake three- 
quarters of an hour. When cool, spread the top with 
preserves or jelly; beat the whites of the eggs with five 
tablespoons of pulverized sugar; spread on the pudding 
and brown in a quick oven; eat with cream. 

OSWEGO PUDDING. 

Kingford’s Starch Company. 

One quart of milk, three tablespoons of corn starch, 
four eggs; beat the yolks and mix them with a little of 
the milk and flour; sweeten and flavor with vanilla. 
Scald the milk and add the other ingredients, boil three 
minutes, pour into a dish and set away to cool. Beat the 
whites with four teaspoons of sugar. Cover the pudding 
with a layer of currant jelly, and spread the beaten whites 
over the whole. 


BAKED PUDDING. 

Mrs. E. C. Chapin. 

Three tablespoons of corn starch to one quart of milk. 
Prepare and cook the same as for blanc mange. After it 
is cool, stir up with it thoroughly two or three eggs, well 
beaten, and bake half an hour. 

CORN STARCH LEMON PUDDING. 

Glen Cove starch Company. 

Grate the rind of two lemons, add the juice and rind 


206 


THE HOME COOK BOOK. 


to six ounces of sugar and three ounces of the improved 
corn starch. Stir this well into some cold water, sufficient 
to make it smooth. Place three pints of milk on the fire; 
when boiling add the above, stirring all the time until it 
thickens. Remove it from the fire and add one ounce of 
butter and four eggs. Stir again while on the fire, taking 
care not to allow it to burn; as soon as it becoms thick, 
remove it and fill out some small cups or forms, pre¬ 
viously dipped in cold water. Place them aside ; in one 
hour they will be fit to turn out. Cream and sugar or any 
sauce preferred. 

Sauce. —One ounce of the improved corn starch in a 
little cold milk; blend till smooth; then pour a pint of 
boiling milk on it. Beat the whites of four eggs in three 
ounces of sugar, one glass of brandy; add this to the 
sauce, and allow it to remain on the fire a short time, 
stirring all the while. The sauce can be served hot or 
cold. May be flavored with anything to fancy. 

ORANGE PUDDING. 

Nellie. 

Line the bottom of a pudding dish with stale sponge 
cake, slice upon the cake six oranges ; make a custard of 
one quart of milk and five eggs, leaving out the whites of 
four; beat the whites to a stiff froth, adding sugar, put on 
top of pudding, and put in the oven until brown. 

ORANGE PUDDING. 

Mrs. J. G. Hamilton. 

Peel and cut five sweet oranges into thin slices, taking 


VALUABLE RECIPES. 


207 


out the seeds ; pour over them a coffee cup of white sugar; 
let a pint of milk get boiling hot, by setting it in a pot of 
boiling water; add the yolks of three eggs, well beaten, 
one tablespoon of corn starch, made smooth with a little 
cold milk; stir all the time; as soon as thickened, pour 
over the fruit. Beat the whites to a stiff froth, adding a 
tablespoon of sugar, and spread over the top for frosting; 
set it in the oven for a few minutes to harden; eat cold 
or hot (better cold), for dinner or supper. Berries or 
peaches can be substituted for oranges. 

LEMON PUDDING. 

Mrs. White. 

Put in a basin one-fourth pound of flour, the same of 
sugar, same of bread crumbs and chopped suet, the juice 
of one good-sized lemon, and the peel grated; two eggs, 
and enough milk to make it the consistency of porridge ; 
boil in a basin for one hour; serve with or without sauce. 

PINE-APPLE PUDDING. 

From choice recipes by M. S. W., Boston. 

A grated pine-apple and its weight in sugar; half its 
weight in butter; five eggs; the whites beat to a stiff 
froth ; one cup of cream ; cream the butter and beat it 
with the sugar and yolks until very light; add the cream, 
the pine-apple and the whites of the eggs. Bake in pie 
plates lined with pastry. To be eaten cold. 

GIPSY PUDDING. 

L. Osgood. 

Cut stale sponge cake into thin slices; spread them 


208 


THE HOME COOK BOOK. 


with currant jelly or preserves; put two pieces together 
like sandwiches, and lay them in a dish ; make a soft 
custard, pour over while it is hot, let cool before serving. 

CRACKED WHEAT PUDDING. 

Mrs. A. M. Lewis. 

Cook cracked wheat enough for two meals; stir in a 
few minutes before taking up, raisins, dates, or any dried 
fruit; next day prepare a custard as usual, and stir thor¬ 
oughly through the wheat, and bake just long enough to 
bake the custard; thus you have two desserts with but 
little trouble. Very palatable and nutritious. 

GERMAN PUDDING. 

A. S. Ewing. 

Beat six eggs separately until very light; add one pint 
milk to the yolks, six tablespoons flour, one-half Spoon 
butter, one-half nutmeg and salt spoon salt; stir in whites 
of eggs last. Bake half an hour. 

Sauce.—S ix tablespoons sugar, one-half pound butter 
worked to a cream, one egg, one wineglass wine, one-half 
nutmeg; put on the fire and let it come to a boil. 

CHOCOLATE PUDDING. 

Mrs. E. Wood. 

One and a half quarts milk, boiled, one-half cake of 
chocolate stirred in milk, small cup of corn starch dis¬ 
solved in little water, add two eggs, with one cup sugar, a 
little salt. Cream for sauce. 


VALUABLE RECIPES. 


209 


COLD TAPIOCA PUDDING. 

Mrs. H. F. Waite. 

One cup tapioca in five cups water, one cup sugar and 
one lemon. Wash the tapioca; add the water; put it in 
a tin pail, in a kettle of water ; let it boil two hours or 
more and until it is perfectly clear; just before taking up, 
add a teaspoon of salt, one cup of sugar and rind and 
juice of a lemon ; stir thoroughly; place to cool; eat 
with cream and sugar. 

TAPIOCA PUDDING. 

Mrs. Rice. 

Cover three tablespoons tapioca with water ; stand over 
night; add one quart milk, a small piece of butter, a little 
salt, and boil; beat the yolks of three eggs with a cup of 
sugar, and boil the whole to a very thick custard; flavor 
with vanilla; when cold cover with whites of eggs beaten. 

TAPIOCA PUDDING. 

Mrs. Francis M. Thatcher. 

Soak one cup of tapioca in milk; add one quart of 
milk, one cup of white sugar, two eggs, butter the size of 
an egg, nutmeg and raisins to suit taste; steam two hours. 

CREAM TAPIOCA PUDDING. 

Mrs. A. T. Hall. 

Soak three tablespoons of tapioca in water over night; 
put the tapioca into a quart of boiling milk, and boil half 
an hour: beat the yolks of four eggs with a cup of sugar; 
add three tablespoons of prepared cocoanut : stir in and 
II 


210 


THE HOME COOK BOOK. 


boil ten minutes longer; pour into a pudding dish; beat 
the whites of the four eggs to a stiff froth, stir in three 
tablespoons of sugar; put this over the top and sprinkle 
cocoanut over the top and brown for five minutes. 

APPLE TAPIOCA PUDDING. 

Mrs. C. Duffield. 

One cup of tapioca soaked over night in six cups of 
water; next morning add about six large tart apples, 
chopped very fine, (or more, according to the size,) then 
one cup of white sugar; bake slowly about four hours; 
to be eaten either warm or cold, with cream. Very del¬ 
icate for invalids. 

SNOW PUDDING. 

Mrs. D. 

One-half package Coxe’s gelatine; pour over it a cup 
of cold water and add one and one-half cups of sugar; 
when soft, add one cup boiling water, juice of one lemon 
and the whites of four well beaten eggs ; beat all together 
until very light; put in glass dish and pour over it custard 
made as follows : One pint milk, yolks of four eggs and 
grated rind of one lemon; boil. Splendid. 

BICE SNOW BALLS. 

Boil a pint of rice in two quarts of water, with a tea¬ 
spoon of salt, until quite soft, then put it in small cups, 
having them quite full; when perfectly cold, turn them 
into a dish, take the yolks of three eggs, one pint of milk, 
one teaspoon corn starch ; flavor with lemon, and cook as 


VALUABLE RECIPES. 


211 


you do soft custard; turn over the rice half an hour pre¬ 
vious to eating it. This is a nice dessert in hot weather. 
Sweet meats are a good accompaniment. 

CHOCOLATE PUFFS. 

Mrs. O. L. Parker. 

One pound sugar sifted, one of chocolate chopped very 
fine; mix together ; beat the white of an egg, and stir in 
your chocolate and sugar; continue to beat until stiff 
paste ; sugar your paper, drop them on it, and bake in a 
slow oven. 

CREAM PUFFS. 

Mrs. Watson Thatcher. 

One and one-half cups of floir:, two-thirds of a cup of 
butter, one-half pint of boiling water; boil butter and 
water together, and stir in the flour while boiling; let it 
cool, and add five well-beaten eggs; drop on tins, and 
bake thirty minutes in a quick oven. Fill them with the 
following: One pint of milk, one cup of sugar, two- 
thirds of a cup of flour, two eggs ; beat the eggs, flour 
and sugar together, and stir them in the milk while it is 
boiling. When partially cool flavor with lemon. These 
are favorites in bake shops. 

DESSERT PUFFS. 

Mrs. N. C. Gridley, Evanston. 

One pint sweet milk, scant pint flour, three eggs (whites 
and yolks beaten separately); bake in cups. To be 
eaten with liquid sauce. 


212 


THE HOME COOK BOOK. 


PUFF PUDDING. 

Mrs. C. A. Rogers. 

Five tablespoons of flour, five tablespoons of milk, five 
eggs stirred smooth ; turn on a pint of boiling milk, and 
bake twenty minutes. To be eaten with hard sauce. 

MOLLY PUFFS. 

Mrs. George B. Cushing. 

One cup Indian meal scalded; when it cools add two 
cups of rye meal, two eggs, one tablespoon of brown 
sugar, and a small half teaspoon of soda; fry them, 
dropped from a spoon in boiling lard. 

GERMAN PUFFS. 

H. M. Brewer. 

One pint sweet milk, five tablespoons flour, one table¬ 
spoon melted butter, six eggs, leaving out the whites of 
three; bake in buttered cups, half filled, twenty minutes 
in hot oven. 

For Sauce. — Beat the whites of five eggs to a stiff 
froth, and one coffee cup powdered sugar, and the juice 
of two oranges; turn the pudding from the cups on to a 
platter, and cover with the sauce just before sending to 
the table. 


GERMAN PUFFS. 

Mrs. E. P. Thomas, Rockford, Ill. 

One pint sweet milk, four eggs, five tablespoons flour, 
and a little salt. Bake three quarters of an hour. 


VALUABLE RECIPES. 


213 


LEMON FRITTERS. 

After Marion Harland. 

Beat up the whipped and strained yolks of five eggs 
with one-half a cup of powdered sugar; add the grated 
peel of half a lemon, one teaspoon of mingled nutmeg 
and cinnamon, a little salt, and one-half a cup of cream; 
then the whites of the eggs, and then two heaping cups 
of prepared flour; work all together quickly and lightly 
into a soft paste, just stiff enough to roll out; pass the 
rolling-pin over it until it be about three-quarters of an 
inch thick; cut into small circular cakes with a tumbler 
or cake-cutter, and fry in hot lard. They ought to puff 
up like crullers. Drain on clean hot paper, and eat warm 
with a sauce made of the juice of two lemons and the 
grated peel of one, one cup of powdered sugar, one glass 
of wine, and the whites of two eggs beaten stiff. 


PUDDING SAUCES. 


“ I crack my brains to find out tempting sauces, 
And raise fortifications in the pastry.” 


PUDDING SAUCE. 

Anonymous. 

One cup of butter, one cup of milk, one cup of sugar, 
three eggs, flavor to taste. 

PUDDING SAUCE. 

Mrs. Dunham. 

One-half cup of butter, one cup of sugar, two eggs well 
beaten, and pour on one cup of boiling water; flavor with 
nutmeg or other flavor. 

PUDDING SAUCE. 

Mrs. A. R. Scranton. 

Four tablespoons of white sugar, two tablespoons of 
butter, one tablespoon of flour; beat all to a cream and 
add the white of one egg well beaten; then add one gill 
boiling water ; stir well; flavor to taste. 

( 214 ) 




VALUABLE' RECIPES. 


215 


FOAMING SAUCE. 

Mrs. King. 

One-half teacup of butter, the same of sugar; beat to a 
froth; put into a dish and set in a pan of hot water; add 
a tablespoon of hot water, or if preferred, a little vanilla; 
stir one way until it comes to a very light foam. 

WINE PUDDING SAUCE. 

One cup of sugar, one-half cup of butter, one-half cup 
of wine, one egg; beat butter, sugar and eggs together; 
set it on the stove and heat, pour in the wine, add a little 
nutmeg; pour from one dish to another a few times, and 
send to the table. 


WINE SAUCE. 

M. A. T. 

Two teacups of sugar, one teacup of butter; stir to a 
cream; beat two eggs very light, and stir all together; 
add one teacup of wine ; mix and set on top of tea-kettle 
of boiling water. It must not be put on the stove, nor boil. 

PUDDING SAUCE. 

Mrs. B. P. Hutchinson. 

Two eggs well beaten, one cup pulverized sugar; when 
mixed pour over one cup of boiling milk, and stir rapidly; 
flavor as you please. 

PUDDING SAUCE. 

Mrs. Andrews. 

One cup of sugar, one-half cup of butter, yolks of three 
eggs ; one teaspoon of corn starch or arrow root; stir the 


216 


THE HOME COOK BOOK. 


whole until very light; add sufficient boiling water to 
make the consistency of thick cream; wine or brandy to 
suit the taste. 

SAUCE FOE APPLE PUDDING 

M. 

Boil good molasses with a little butter, .and serve hot. 

HAED SAUCE FOE PUDDINGS, EICE, ETC. 

M. 

Take one teacup sugar, one-half teacup butter; stir 
together until light; flavor with wine or essence of lemon; 
smooth the top with a knife, and grate nutmeg over it. 

WINE SAUCE. 

Brown one cup of sugar and a piece of butter the size 
of a hen’s egg, in a saucepan ; pour two-thirds of a teacup 
of boiling water slowly over the mixture; when ready to 
serve, add one-half cup of currant wine. 

WINE SAUCE. 

Mrs. Pulsifer. 

Two ounces of butter, two teaspoons of flour, one-quar¬ 
ter of a pound of sugar, one gill of wine, and half a nut¬ 
meg grated; mix the flour and butter together, add one- 
half pint boiling water and the sugar and wine; just 
before serving, add the grated nutmeg. . Serve hot. 

GEEMAN SAUCE. 

M. D. Harris. 

The whites of two eggs, the juice of one lemon, sugar 
enough to beat up to a proper consistency for serving. 


PIES. 


PASTRY. 


Drink now the strong beer, 

Cut the white loaf here, 

The while the meat is a shredding 
For the rare mince pie, 

And the plums stand by 
To fill the paste that’s a kneading. 

— Old Song. 

FINE PUFF PASTRY. 

One pound of flour, a little more for rolling pin and 
board, and half a pound of butter and half a pound of 
lard. Cut the butter and lard through the flour (which 
should be sifted) into small thin shells and mix with suf¬ 
ficient ice water to roll easily. Avoid kneading it and use 
the hands as little as possible in mixing. 

PLAINER PASTRY. 

One cup of butter, one cup of lard, a little salt, cut 
through the flour and mix lightly together. Some cooks 
mix the lard through the flour and mix with water and 

( 217 ) 




218 


THE HOME COOK BOOK. 


then roll out; when in a sheet cut the batter into thin 
sheets, fold over and lay aside, cutting off from the roll 
what is used for the bottom or top crust as wanted. 

PASTEY OF GEAHAM FLOUE. 

Half a pound of Graham flour, one cup of sweet cream, 
a little salt; mix and roll and bake in the usual way with 
fruit between the crusts. 

EICE PIE. 

Mrs. A. S. Ewing. 

One quart of milk, boiled; one small teacup of rice 
flour mixed in a little cold milk; add to the boiling milk 
two tablespoons of butter; when cold, add five eggs well 
beaten ; sweeten to taste; flavor with vanilla, and bake. 

FEUIT PIE. 

Mrs. M. P. Carroll. 

Must be baked in a two quart tin basin ; to give it the 
right shape the basin must be of nearly the same size top 
and bottom ; first make a nice pie crust; put a layer of it 
in the bottom, but not around the side of the dish; then 
a layer of chopped sour apples, two inches thick; then a 
layer of chopped raisins; sprinkle sugar over this, pieces 
of butter, and any spice you like — cloves and nutmeg 
are nice ; another layer of crust and fruit, etc.,' until your 
dish is full; put a crust on top; bake slowly for two 
hours ; when done, turn bottom upwards on a plate, and 
before putting it on the table sprinkle fine sugar over it. 
It is quite as good when warmed again as when first 


VALUABLE RECIPES. 


219 


baked. It takes one pound of raisins, ten or twelve 
good sized apples, two large cups of sugar, more if you 
like. 

TRANSPARENT PUDDING. 

Mrs. P. H. Smith. 

Five eggs, one-half pound sugar, one-third pound but¬ 
ter, three tablespoons of cream; divide the sugar, and 
beat half of it in the butter, and the other half with the 
yolk of the eggs, and then add the whites and the cream, 
and one-half teaspoon of vanilla. Prepare crust in two 
pie plates, and pour the mixture in and bake in a slow 
oven. 


ACID PIE. 

■v 

M. A. Bingham, Elgin, Ill. 

One cup of soft bread or crackers, one cup of sugar, 
two cups of water, little lemon, one egg, one teaspoon of 
tartaric acid. 


LEMON PIE. 

Mrs. H. L. Adams, and others. 

One tablespoon of corn starch, boiled in a cup of water; 
one egg, one cup of sugar, juice and rind of one lemon ; 
bake in a crust. This will fill one shallow plate. 

LEMON PIE. 

Miss Sophia Brownsberg. 

The rind and juice of one lemon, one cup sugar, the 
yolks of three eggs; mix these well together; two cups 


220 


THE HOME COOK BOOK. 


of milk, little salt, one tablespoon corn starch ; thicken 
the milk with the corn starch and let it come to a boil; 
then stir it into the other ingredients, pour it into a pie 
plate covered with a good paste and bake it. Beat the 
whites of three eggs to a froth, with a tablespoon of sugar, 
lay it over the top of the pie and set it again in the oven 
for a few seconds, to brown. 

LEMON PIE. 

Mrs. J. W. Preston. 

Six eggs, (less two whiter ) two cups of white sugar, a 
little salt, one cup of sweet milk, two tablespoons of corn 
starch dissolved in the milk; two large lemons, juice and 
rind; bake slowly until set. Meringue for the top : 
Whites of two eggs beaten with six tablespoons of pow¬ 
dered sugar; bake to a light brown, after having spread 
over the surface of the pie. 

LEMON PIE. 

Mrs. G. L. Dunlap. 

Yolks of six eggs, two cups of pulverized sugar, beaten 
•well together, two and a half cups of milk, three lemons, 
(only juice,) a little salt, mix well, bake; then take the 
whites of the eggs, add one-half cup of pulverized sugar, 
beaten well together, then spread over the top of pies and 
brown. This recipe will make two good sized pies. 

LEMON PIE. 

Miss Annie Slocum. 

Two lemons, five eggs, one cup of sugar, one cup of 


VALUABLE KECIFES. 


221 


water, two tablespoons corn starch; grate the outside of 
the lemon rinds into a dish, then cut in half and remove 
the seeds, scooping the pulp and juice into the dish with 
a silver spoon ; add the sugar and water, wetting the 
starch with some of the water; mix it in with the yolks 
and one white of an egg, (the eggs well beaten first,) pour 
into two tins lined with pastry, and bake; beat the re¬ 
maining whites; gradually stir in ten tablespoons of pul¬ 
verized sugar, and when the pies are done, spread the 
snow over them, and place in the oven until brown. 

LEMON PIE. 

M. 

For three pies, take the rind and juice of four lemons, 
the yolks of nine eggs, the whites of three, nearly one 
cup of butter, two cups of sugar, one-half cup of sweet 
milk; beat the whites of six eggs with six ounces of 
sugar; put on the top, after baking, and brown slightly. 
Very rich.. 

LEMON PIE. 

Mrs. Beyer, and others. 

For one pie, take one large lemon, the yolks of two 
eggs, one cup of sugar, one-half cup of cold water, one 
teaspoon of bttter. Icing for the same : Whites of two 
eggs, two tablespoons of pulverized sugar; brown it 
nicely in the oven. 

LEMON RAISIN PIE. 

Anonymous. 

On cup of sugar, one lemon, one cup of raisins, one 


222 


THE HOME COOK BOOK. 


cup water; chop lemon and raisins fine, cook in the water 
three-quarters of an hour. 

LEMON PIE. 

Mrs. A. L. Chetlain. 

One tablespoon of corn starch stirred in a little cold 
water; add one cup of boiling water, let it come to a boih 
then add seven tablespoons of sugar, yolks of four eggs, 
grated rind and juice of two lemons; bake with a bottom 
crust, then beat the whites of four eggs and a little sugar, 
pour this over the top, and then brown. 

LEMON PIE. 

Mrs. L. Bradley. 

One lemon, grate the rind and squeeze the juice; three 
eggs, one tablespoon of butter, three tablespoons of sugar, 
one cup of milk; beat the whites of eggs and stir in after 
the rest are mixed. 


MINCE PIES. 

Six pounds of lean fresh beef boiled tender, when 
cold, chopped fine, a pound of beef suet chopped fine, 
five pounds of apples chopped, two pounds of raisins, 
seeded, two pounds of currants, half a pound of citron, 
two tablespoons of cinnamon, one of grated nutmeg, one 
tablespoon of cloves, one tablespoon of allspice, one 
tablespoon of salt, three pounds of brown sugar, a quart 
of wine, pint of brandy, and the liquor the meat is boiled 
in. Keep in a stone jar tied over with a double paper. 
It should be made, at least, the day before it is used, and 


VALUABLE RECIPES. 


223 


when you make pies add a little more wine to what you 
take out for the pies, and more chopped apples. 

' MINCE MEAT. 

Mrs. Higgins. 

Six pounds of beef and six pounds of apples, chopped 
fine ; four pounds of sugar, two of citron, three of raisins, 
three of currants, one of suet, two quarts of boiled cider, 
one-half cup of salt, two nutmegs, two tablespoons of 
ground doves, two of allspice, two of cinnamon; when 
used, enough sweet cider should be added to make the 
mixture quite moist. 

MINCE MEAT. 

Mrs. J. M. Durand. 

Two pounds of raisins, one of currants, one of suet, 
two and one-half of sugar, one-quarter of citron, one- 
eighth of cinnamon, two chopped pippins, three lemons, 
two nutmegs ; wine, brandy and cloves to taste. 

MINCE PIE. 

Mrs. Pulsifer. 

Two pounds of suet chopped fine, four pounds of mince 
meat, three cups raisins, three cups of currants, two pieces 
of citron, twelve cups of fine chopped apples, five large 
teaspoons of cloves, four large teaspoons ginger, four nut¬ 
megs, one quart syrup, four quarts of cider, five teaspoons 
cinnamon, one teaspoon of pepper, salt to taste, one cup 
of sugar, two lemons (juice and rind grated); stir all 
together; let come to a boil, then put in a jar; when 
making pies put a tablespoon of brandy to a pie. 


224 


THE HOME COOK BOOK. 


MINCE PIE. 

Mrs. James Morgan. 

Boil beef until tender (three pounds after it is boiled); 
when cold, chop fine; add three pounds of fine chopped 
suet, and mix with the beef; add a tablespoon of salt, six 
pounds of apples, four pounds of currants, six pounds of 
raisins, two pounds of citron; season to taste with pow¬ 
dered cinnamon, mace, cloves and nutmeg; add boiled 
cider, brandy and wine until quite soft; mix well and pack 
in stone jars, pour brandy over the top and cover tightly. 
This will make about five gallons; add two pounds sugar. 

MINCE PIE. 

C. Kennicott. 

Three pints apples, one pint boiled beef, one-half pint 
of butter or beef drippings, one pint molasses, one-half 
pint of water, one and a half teaspoons allspice, one tea¬ 
spoon cinnamon, one teaspoon salt, three-fourths teaspoon 
cloves, two and a half large spoons of vinegar, one-half 
of a nutmeg. Young housekeepers will find this recipe a 
great comfort. 

MOCK MINCE PIE. 

Mrs. G. F. DeForest, Freeport, Ill. 

One egg, three or four large crackers, or six or eight 
small ones, one-half cup of molasses, one-half cup sugar, 
one-half cup vinegar, one-half cup strong tea, one cup 
chopped raisins, a small piece butter, spice and salt. 


VALUABLE RECIPES. 


225 


SHAM MINCE PIE. 

Eliza Wormley. 

Ten crackers made fine, two cups of water, one of 
vinegar, one-half of butter, one of molasses, five eggs; 
add raisins; beat the eggs, butter and sugar together; 
spices and sugar to taste. 

MINCE PIE. 

Mrs. J. R. Adams. 

Boil and chop three pounds of lean beef, two pounds of 
suet, four of good raisins, four of currants, one of citron, 
four of sugar, grated rind and juice of three lemons, and 
two sweet oranges, three large tablespoons of cinnamon, 
three grated nutmegs, two tablespoons of cloves, two of 
mace, one quart of cooking brandy, some wine, four 
tablespoons salt; pack it down tightly in a jar, and stir 
well before using. In making a pie, take nearly two- 
thirds of apples and more than one-third meat; add 
enough cider to make very juicy, and enough sugar to 
make very sweet. 

VINEGAR PIE. 

Ella Guild. 

One cup of sugar, one-half of vinegar, two teaspoons 
of flour, one of butter, one of cinnamon, two cups of 
water; boil all together till thick, and bake as you would 
a custard pie. This is very nice. 

CREAM PIE. 

Mrs. M. A. Green. 

Boil nearly one pint of new milk; take two small table- 


226 


THE HOME COOK BOOK. 


spoons of corn starch beaten with a little milk; to this 
add two eggs; when the milk has boiled, stir this in 
slowly with one scant teacup of sugar and one-half cup 
of butter, two teaspoons of lemon. Cakes: Three eggs, 
one cup of white sugar, one and a half of flour, one 
teaspoon of baking powder, mix it in flour; three table¬ 
spoons of cold water; bake in two pie-pans in a quick 
oven; split the cake while hot, and spread in the cream. 

CREAM PIES. 

Mrs. L. H. Holbrook. 

One cup of flour, one cup of sugar, three or four eggs 
(the whites and yolks beaten separately and well); half a 
teaspoon of soda and one of cream of tartar; beat the 
eggs to a stiff froth; add the sugar, which should be of 
fine quality, and then the flour sifted with the soda and 
cream of tartar. Pour this into four common-sized pie 
tins and bake. It will be sufficient for two pies. Cream : 
Make a nice custard with one pint of milk, three eggs and 
one tablespoon of corn starch, cooking the custard in a 
tin kettle of hot water; before mixing in the corn starch 
wet it with milk, and add the eggs and sugar; then stir 
into the boiling milk; flavor to taste, and when cold 
spread between two layers of the crust. 

CREAM PIE. 

Mrs. S. Cornell. 

Butter the size of an egg; one cup sugar and two eggs 
stirred together; then add one-third cup milk, two cups 
flour, with. two teaspoons baking powder, stirred in before 


VALUABLE RECIPES. 


227 


sifting into the mixture; bake in two pie tins for two 
pies. For the filling : One pint milk, taking out enough 
to wet one-half cup flour, and boil the rest, two-thirds 
cup sugar and yolks of two eggs; stir the filling mixture 
together and boil three minutes; when cold flavor with 
lemon or vanilla, and spread between the upper and 
lower crusts, when cut smoothly apart. This makes two 
very delicious pies. 

CREAM PIE. 

Mrs. Bartlett, 

One cup powdered sugar, one cup flour, one teaspoon 
cream tartar and one-half teaspoon soda, five eggs beaten 
separately, grated rind of lemon. Cream : Set in hot 
water one-half pint of milk ; when scalding hot add one- 
half cup sugar, a little salt and one egg beaten together; 
stir until thick, and when cool add one tablespoon va¬ 
nilla put between crusts. 

PHILADELPHIA BUTTER PIE. 

Mrs. A. N. Arnold. 

Cover a pie plate with crust, as for a custard pie; take 
a piece of butter the size of an egg, two-thirds of a cup 
of sugar, one cup of sweet cream, one tablespoon of flour; 
stir butter, flour and sugar together; then stir in the 
cream; pour in the plate; bake until brown. 

SQUASH PIE. 

Mrs. P. B. Ayer. 

One crust, one small cup of dry maple sugar dissolved 


228 


THE HOME COOK BOOK. 


in a little water, two cups of strained squash stirred in the 
sugar; add four eggs, two teaspoons of allspice, two cups 
of milk, one teaspoon of butter, and two of ginger, added 
last. This makes two pies. 

SQUASH PIE. 

Mrs. Rice. 

One pint of squash, one pint of milk, three eggs, one- 
half of a nutmeg, one teaspoon of cinnamon, one tea¬ 
spoon of vanilla, two cups of sugar; put everything into 
the squash, the milk last. 

SQUASH PIE. 

Mrs. L. H. Davis. 

Two teacups of boiled squash, three-fourths teacup of 
brown sugar, three eggs, two tablespoons of molasses, one 
tablespoon melted butter, one tablespoon ginger, one 
teaspoon of cinnamon, two teacups of milk, a little salt. 
Makes two plate pies. 

CUSTAED PIE. 

Mrs. E. E. Marcy, Evanston. 

Make a custard of the yolks of three eggs with milk, 
season to the taste; bake it in ordinary crust; put it in a 
a brick oven, that the crust may not be heavy, and as 
soon as that is heated remove it to a place in the oven 
of a more moderate heat, that the custard may bake 
slowly and not curdle; when done, beat the whites to a 
froth; add sugar and spread over the top, and return to 
the oven to brown slightly; small pinch of salt add^.d to 


VALUABLE RECIPES. 


229 


a custard heightens the flavor; a little soda in the crust 
prevents it from being heavy. Very nice. 

WASHINGTON PIE. 

Mrs. A. L. Chetlain. 

One and one-half cups of sugar, one-half cup of butter, 
one-half cup of sweet milk, three eggs, two and one-half 
cups of flour, two teaspoons of baking powder; bake in 
three layers, in jelly cake tins; pare and grate two large 
apples; add one cup of sugar, grated rind and juice of 
one lemon; put this on the stove and let it steam until it 
forms a jelly; then take it off and stir in the yolk of one 
egg. When the cake and jelly are both cold put them 
together. 

WASHINGTON PIE. 

Mrs. D. 

One cup of sugar, three eggs, one and one-half cups 
of flour, one teaspoon of baking powder; flavor to taste; 
bake as for jelly cake in layers, and spread between the 
layers raspberry jam. 

COCOANUT PIE. 

Mrs. E. P. Thomas, Rockford, Ill. 

Grate fresh cocoanut; to one cup of cocoanut add one 
and one-half cups of sweet milk, the yolks of four eggs, 
a little salt, and sweeten to taste ; one tablespoon of 
melted butter; beat the whole five or six minutes; beat 
the whites of the eggs to a stiff froth, and put over the 
top just long enough to slightly brown before taking the 


230 


THE HOME COOK BOOK. 


pie from the oven. If you use dessicated cocoanut, soak 
it in the milk over night. 

% 

COCOANUT PIE. 

Mrs. Taylor, Ft. Wayne. 

One and one-half pints of milk, six eggs, one cocoa- 
nut, three cups sugar, one-half cup butter; mix sugar and 
butter, then the eggs, then the cocoanut, and lastly the 
milk. 

POLISH TAPTLETS. 

Roll some good puff paste out thin, cut it into two and 
a half inch squares; brush each square over with the 
white of an egg, then fold down the corners so that they 
all meet in the middle of each piece of paste; slightly 
press the two pieces together, brush them over with the 
egg; sift over sugar; bake in a quick oven for a quarter 
of an hour; when they are done make a little hole in the 
middle and fill with jam or jelly. 

LEMON TARTS. 

Mix well together the juice and grated rind of two 
lemons, two cups of sugar, two eggs, and the crumbs of 
sponge cake; beat it all together until smooth ; put into 
twelve patty pans lined with puff paste, and bake until 
the crust is done. 


CUSTARDS, CREAMS, ETC. 


“ They serve up salmon, venison and wild boars, 

By hundreds, dozens and by scores, 

Hogsheads of honey, kilderkins of mustard, 

Plum puddings, pancakes, apple pies and custard.” 


MRS. GRATE’S CUSTARDS. 

Six eggs, one quart milk, three-fourths cup sugar, one 
teaspoon of vanilla; beat sugar and eggs together, and 
stir into hot milk; when done, strain; cook very slowly, 
not boil; pour into cups. 

Another Way. — Instead of boiling, put the mixture 
into cups; set them in a dripping pan half full of water 
and bake in the oven till done. 

RICE CUSTARD. 

Mrs. G. M. Dickerman, Rockford. 

To half a cup of rice, add one quart of milk, and a little 
salt; steam one hour, or until quite soft; beat the yolks 
of four eggs with four tablespoons of white sugar; add 
this just before taking off the rice ; stir in thoroughly, but 
do not let it boil any more; flavor with vanilla. Beat 

( 231 ) 




232 


THE HOME OOOK BOOK. 


the whites of the eggs to a stiff froth, with sugar; after 
putting the mixture into the pudding dish in which you 
serve it, put the whites over it, and let it slightly brown in 
the oven. 


RICH CUSTARD. 

Mrs. Morgan, Rockford, Ill. 

One quart of cream, the yolks of six eggs, six ounces 
of powdered white sugar, a small pinch of salt, two table 
spoons of brandy, one tablespoon of peach water, half a 
tablespoon of lemon brandy, an ounce of blanched 
almonds pounded to a paste; mix the cream with the 
sugar, and the yolks of the eggs well beaten; scald them 
together in a tin pail in boiling water, stirring all the time 
until sufficiently thick; when cool, add the other ingredi¬ 
ents, and pour into custard cups. 

BOILED CUSTARD. 

Mrs. T. Kingsford. 

Two tablespoons of the corn starch to one quart of 
milk; mix the corn starch with a small quantity of the 
milk and flavor it; beat up two eggs. Heat the remainder 
of the milk to near boiling, then add the mixed corn 
starch, the eggs, four tablespoons of sugar, a little butter 
and salt. Boil it two minutes, stirring it briskly. 

BOILED CUSTARD. 

Mrs. R. M. Pickering. 

One quart milk, eight eggs, one-half pound of sugar; 
beat to a good froth the eggs and sugar. Put the milk in 


VALUABLE RECIPES. 


233 


a tin pail and set it in boiling water; pour in the eggs and 
sugar and stir until it thickens. 

CHOCOLATE CUSTARD. 

Mrs. Higgins. 

Three ounces Baker’s chocolate, three pints milk, four 
tablespoons white sugar, two tablespoons brown sugar; 
prepare a soft custard of the milk and the yolks of five 
eggs and the white of one; dissolve the chocolate in a cup 
of warm milk and heat it to boiling point; when cool, 
sweeten it with brown sugar and flavor with the extract of 
vanilla; pour the whole into a dish and cover with the 
whites of the five eggs beaten stiff, with a little sugar; 
brown slightly and serve cold. 

SAGO CUSTARD. 

C. D. Adams. 

Three tablespoons sago boiled in a little water till clear; 
add one quart of milk, let it come to a boil, then add five 
Dr six well-beaten eggs and sugar to taste. Put the ves¬ 
sel containing the custard in a kettle of boiling water; stir 
it briskly till it thickens a little; flavor with vanilla after 
k is partly cool. 

APPLE CUSTARD. 

Mrs. F. B. Orr. 

Pare, core and quarter one dozen tart apples, strew into 
it the grated rind of one lemon ; stew until tender in very 
little water; then mash smooth with back of a spoon. To 
one and a half pints of strained apple add one and a 


234 


THE HOME COOK BOOK. 


quarter pounds sugar; leave it until cold; beat six eggs 
light and stir alternately into one quart milk with the 
apples ; put into cups or deep dish, and bake twenty min¬ 
utes ; to be eaten cold. 

APPLE CUSTAPDS. 

Mrs. C. M. Dickerman, Rockford. 

Take six tart apples, pare and quarter them, put into a 
baking dish with one cup water; cook until tender, but 
not to pieces, then turn them into a pudding dish and 
sprinkle sugar over to cover them ; beat eight eggs with 
sugar, and mix with them three pints of milk, a little 
nutmeg; turn it over the apples, and bake twenty-five 
minutes. 


CARAMEL CUSTARD. 

Mrs. Perry Smith. 

One quart of milk, one cup of white sugar, one cup of 
brown sugar, two tablespoons corn starch, four eggs and 
a pinch of salt and vanilla. Place the milk with the 
white sugar and salt in a farina kettle over the fire ; if you 
have not such a kettle, a tin pail set in a pot of hot water 
will answer the purpose ; beat the eggs without separating 
in a large bowl, and wet the corn starch with a little cold 
milk; put the brown sugar in a tin pan and set over the 
fire; stir until it is thoroughly scorched, but not burned; 
then turn the scalding milk on the eggs; put the mixture 
in the kettle again over the fire; stir in the corn starch 
until it thickens; lastly, stir in the scorched sugar and 
remove from the fire; then add a generous amount of 


VALUABLE RECIPES. 


235 


vanilla. The scorched sugar falls into the custard in 
strings, but these will dissolve with vigorous stirring, after 
removal from the fire. Turn into custard glasses and 
serve cold. 

RENNET CURD. 

Take a piece of dried rennet two inches square, wash 
off the salt, put it into two quarts of lukewarm milk, with 
a thread attached to it so that it can be easily removed; 
let it remian in the milk until it begins to thicken, then 
remove it and place the milk where it will become cold 
and solid. To be eaten with rich cream, sweetened and 
flavored to taste. 


APPLE SOUFFLE. 

Mrs. A. N. Arnold. 

Stew the apples; add a little grated lemon peel and 
juice; line the sides and bottom of the dish about two 
inches thick. Make a boiled custard with one pint of 
milk and two eggs; when it is cool, pour it into the center 
of the dish. Beat the whites of the eggs and spread it 
over the top; sprinkle sugar over it, and bake a few min¬ 
utes in the oven. 

FLOATING ISLAND. 

Mrs. E. E. Marcy. 

One-half package gelatine, one pint of water; soak 
twenty minutes; add two cups of sugar, set it on the stove 
to come to a boil; when nearly cold, add the whites of 
four eggs beaten stiff, the juice and rind of two lemons, 


236 


THE HOME COOK BOOK. 


and pour into a mould ; turn over the form. Make a cus¬ 
tard of the yolks of four eggs, a quart of milk, and a small 
tablespoon of corn starch, sweetened to taste. 

FLOATING ISLAND. 

From “In the Kitchen’’—Mrs. E. S. Miller. 

# 

One tumbler of currant jelly, one pint of powdered 
sugar, five eggs; beat the whites of the eggs very stiff 
before putting in the jelly; then beat well; add the sugar 
gradually and beat it perfectly stiff; chill it thoroughly on 
the ice and serve in a glass dish half filled with cold milk; 
cover it with the island in spoonfuls standing in peaks. It 
is to be eaten with cream. 

FLOATING ISLAND OF FLESH RASPBER- 

RIES. 

Adapted from “ In the Kitchen.” 

Crush a pint of very ripe red raspberries with a gill of 
sugar; beat the white of four eggs to a stiff froth, and 
add gradually a gill of powdered sugar; press the rasp¬ 
berries through a strainer to avoid the seeds, and by de¬ 
grees beat in the juice with the sugar and egg until so 
stiff that it stands in peaks. Serve as in the above rule. 

APPLE FLOAT. 

Mrs. O. L. Parker. 

To one quart of apples, partially stewed and well 
mashed, put the whites of three eggs, well beaten, and 
four heaping tablespoons of loaf sugar ; beat them to¬ 
gether for fifteen minutes, and eat with rich milk and nut¬ 
meg. 


VALUABLE RECIPES. 


237 


ORANGE FLOAT. 

Mrs. M. E. Kedzie, Evanston. 

One quart of water, the juice and pulp of two lemons, 
one coffee cup of sugar; when boiling add to it four table¬ 
spoons of corn starch mixed in water; let it boil, stirring 
it fifteen minutes; when cool, pour it over four or five 
sliced oranges; over the top spread the beaten whites of 
three eggs, sweetened, and a few drops of vanilla. Eaten 
with cream. 

WHIPPED CREAM. 

Mix one pint of cream with nine tablespoons of fine 
' sugar and one gill of wine in a large bowl; whip these 
with the cream dasher, and as the froth rises, skim into 
the dish in which it is to be served. Fill the dish full to 
top, and ornament with kisses or macaroons. 

SPANISH CREAM. 

Mrs. J. P. Booker. 

One pint milk and one-half box gelatine, heated to¬ 
gether; yolks of three eggs, and five tablespoons sugar 
beaten together, added to the above; take off as soon as 
it thickens, then stir in the whites of three eggs beaten to 
a stiff froth ; flavor with vanilla ; to be served with cream 
and sugar. 

SPANISH CREAM. 

Mrs. J. H. Brown. 

Boil one ounce of gelatine in one pint of new milk until 
dissolved, add four eggs well beaten and half a pound of 


238 


THE HOME COOK BOOK. 


sugar; stir it over the fire until the eggs thicken, take it 
off the fire and add a full wine-glass of peach water, and 
when cool pour it into moulds; serve with cream. 

YELYET CKEAM. 

Mrs. R. Harris. 

Nearly a box of gelatine, soaked over night in a cup of 
wine; melt it over the fire, with the sugar; when it is 
warm, put in a quart of cream or new milk and strain it 
into moulds. If the wine is too hot, it will curdle the 
milk. 

CHOCOLATE CEEAM. 

Mrs. Spruance. 

Soak one box of Coxe’s English gelatine (in cold water 
sufficient to cover) one hour; one quart of milk boiled; 
scrape two ounces of French chocolate, mix with eight 
spoons of white sugar; moisten this with three spoons of 
the boiling milk; then stir in the gelatine and the yolks 
of ten well beaten eggs; stir three minutes briskly; take 
off, strain and add two teaspoons of vanilla; strain and 
put in moulds to cool. Serve with sugar and cream. 

CHOCOLATE CEEAM. 

Mrs. King. 

Half a cake of chocolate dissolved in a little hot water; 
put in a cup of milk and when it boils have five eggs well 
beaten and mixed with two cups of milk; pour the hot 
chocolate into the eggs and milk; stir well and boil all 
together for a few minutes; sweeten to your taste. To 
be eaten cold. 


VALUABLE RECIPES. 


239 


COFFEE CREAM. 

Soak half an ounce of Coxe’s gelatine in a little cold 
water half an hour; then place it over boiling water and 
add one gill of strong coffee, and one gill of sugar; when 
the gelatine is well dissolved, take from the fire; stir in 
three gills of cold cream and strain into your mould. Be 
sure that this has been previously wet with cold water. 

ORANGE CREAM. 

Make according to above rule, adding one gill of orange 
juice, and the grated rind of one orange which has been 
previously soaked in the orange juice while the gelatine 
is dissolving over the boiling water, and the beaten yolks 
of two eggs when you take off, and quite hot. 

APPLE CREAM. 

Mrs. Mann. 

One cup thick cream, one cup sugar, beat till very 
smooth; then beat the whites of two eggs, and add; stew 
apples in water till soft; take them from the water with a 
fork; steam them if you prefer. Pour the cream over the 
apples when cold. 

FRUIT CREAMS. 

These consist of a rich cream; blanc mange poured 
over fruit and set on ice to chill. 

PISTACHIO AND ALMOND CREAMS. 

Make a nice vanilla ice-cream ; have ready pistachio 
nuts, which have been prepared by pouring boiling water 


240 


THE HOME COOK BOOK. 


over them and letting them stand in it a few moments; 
then strip off the skins and pound to a paste in a mortar, 
and mix with the cream. Freeze. 

BAVARIAN CREAM. 

Mrs. Chas. Duffield. 

One pint of milk, yolks of four eggs, one-fourth pound 
of sugar, one-half ounce of gelatine ; put all over the fire, 
and stir until the gelatine is dissolved, then strain through 
a fine sieve, and when cool, add one pint of cold cream ; 
flavor with vanilla. 

ITALIAN CREAM. 

E. V. Case, Elmhurst. 

lake one quart of cream, one pint of milk sweetened 
very sweet, and highly seasoned with sherry wine and 
vanilla; beat it with a whip dasher, and remove the froth 
as it rises until it is all converted into froth. Have ready 
one box of Coxe’s sparkling gelatine, dissolved in a little 
warm water; set your frothed cream into a tub of ice; 
pour the gelatine into it, and stir constantly until it 
thickens, then pour into moulds, and set in a cool place 

TAPIOCA CREAM. 

Two tablespoons of tapioca dissolved very soft, three 
yolks of eggs beaten and sweetened to the taste; boil one 
quart of milk, when cool stir in the tapioca and flavor; 
beat the whites very light and mix all together; let boil 
ten minutes, pour into moulds. 


VALUABLE RECITES. 


241 


TAPIOCA MERINGUE. 

Mrs. Spruance. 

One teacup of tapioca soaked in one and a half pints of 
warm water three hours; peel and core eight tart apples; 
fill apples with sugar, grating a little nutmeg or moistening 
with wine; one hour before needed, pour the tapioca 
over the apples and bake, serving in the dish baked in; 
the addition of the whites of four well beaten eggs spread 
over the top and browned slightly, improves it. 

SPANISH MERINGUES. 

M. . 

Take the whites of eight eggs; beat until stiff; add one- 
half pound of powdered sugar and a pinch of salt, and 
beat well; grease some paper and lay on a board ; drop 
the meringues on it and bake in a slow oven; when done 
remove with a knife and place the two together; sprinkle 
with powdered sugar before baking. 

SWEET MERINGUES. 

M. 

Use the same mixture as above, formed in a ring, using 
whipped cream with sugar and vanilla to taste, for the 
centre. 


MELANGE. 

Mrs. W. Guthrie. 

Line a deep pie dish with pie crust, and spread on a 
thin layer of tart apple sauce, then a layer of buttered 
bread; on this another layer of apple. Bake until the 

16 


242 


THE HOME COOK BOOK. 


crust is done; when done, spread on the whites of two 
eggs beaten to a froth and sweetened; brown slightly. 
Serve with pudding sauce of butter and sugar stirred to a 
cream, seasoned with lemon. 

LEMON SPONGE. 

Mrs. Lamkin. 

Two ounces of gelatine; pour over one pint of cold 
water; let it stand fifteen minutes; add half a pint of 
boiling water, three-quarters of a pound of white sugar, 
and the juice of four lemons. When the gelatine is cold, 
before it begins to get firm, add the well beaten whites of 
three eggs; beat the whole fifteen minutes, until the mix¬ 
ture is quite white, and begins to thicken; then put in a 
mould first wet in cold water. 

LEMON SPONGE. 

Mrs. B. 

Two ounces isinglass, one and three-fourths pints water, 
three-fourths pound powdered sugar, juice of five lemons 
and rind of one, whites of three eggs; dissolve isinglass 
in water, strain, add sugar, lemon rind and juice; boil the 
whole ten or fifteen minutes ; strain again; let it stand 
until it is cold and begins to stiffen; beat the whites of 
the eggs, add them to the mixture; beat until quite 
white, then mould and let it stand. 

* 

SNOW SOUFFLE. 

Mrs. J. Louis Harris, Keokuk, Iowa. 

Beat the whites of two eggs to a stiff froth; dissolve 


VALUABLE RECIPES. 


243 


one-half box of gelatine in a little more than a pint of 
hot water, two cups of sugar, and the juice of two lemons; 
when this is dissolved and cooled, stir into it the eggs you 
have beaten, beat the whole together until it is white and 
stiff; mould and pour around it soft custard. 

SNOW PUDDING. 

Mrs. L. H. Smith, Kenwood. 

One-third box Coxe’s gelatine, soaked ten minutes in 
one-half pint cold water, and afterwards add one-half 
pint of boiling water, juice of two good sized fresh lemons, 
one and a half cups powdered sugar; allow this to stand 
over a slow fire only a few moments ; then strain it through 
a flannel bag into your pudding dish and set away to cool; 
then make a smooth custard of the yolks of five eggs with 
one and a half tablespoons corn starch; sweeten to taste 
and cook it a few minutes in a tin pail, set in a kettle of 
boiling water, stirring all the while; when sufficiently 
cooked and partially cooled, flavor with vanilla extract, 
and when entirely cold, pour this custard over the jelly 
already in the dish, and beat to a stiff froth the whites of 
the five eggs, adding a little sugar and pour over the top 
of the custard, and it is then ready to serve. This is con¬ 
sidered an excellent and delicate dessert, if properly and 
carefully made. 


SNOW PUDDING. 

Mrs, Henry Stevens. 

One-half box of Coxe’s gelatine, dissolve in one pint 
of boiling hot water; when nearly cool, add one cup 


244 


THE HOME COOK BOOK. 


sugar, juice of one lemon; strain; add whites of three 
eggs beaten to. a stiff froth ; beat all thoroughly, and 
quickly pour into mould. Serve cold with soft custard 
made of the yolks of three eggs, and one-half teaspoon 
corn starch stirred in one pint of boiling milk; sweeten 
to taste. 


APPLE CHARLOTTE. 

Mrs. A. M. Gibbs. 

Put a layer of bread, cut in thin slices and buttered on 
both sides, in the bottom of your pudding dish, and on 
this a layer of apples cut as for a pie, seasoning with 
sugar and a dust of cinnamon, alternating the bread and 
apples until the dish is filled, having a layer of bread on 
top. Bake one-half hour. If the bread is in danger of 
becoming tod brown and hard, cover with a plate until 
the apples are cookod. To be eaten with cream. 

CHARLOTTE RUSSE. 

M. 

One pint cream and whites of six eggs, beaten to a stiff 
froth separately; one-fourth ounce of gelatine soaked in 
one gill of milk; set on back of stove to dissolve. Mix 
cream and eggs, sweeten and flavor; stir in gelatine; 
when cool, place on sponge cake and set away to get firm ; 
or you can use two eggs (whites) and one-half ounce gela¬ 
tine. Good. 


CHARLOTTE RUSSE. 

Mrs. A. M. Gibbs. 

Whip one quart rich cream to a stiff frath, and drain 


VALUABLE RECIPES, 


245 


well on a nice sieve. To one scant pint of milk add six 
eggs beaten very light; make very sweet; flavor high 
with vanilla. Cook over hot water till it is a thick cus¬ 
tard. Soak one full ounce Coxe’s gelatine in a very little 
water, and warm over hot water. When the custard is 
very cold, beat in lightly the gelatine and the whipped 
cream. Line the bottom of your mould with buttered 
paper, the sides with sponge cake or lady-fingers fastened 
together with the white of an egg. Fill with the cream, 
put in a cold place or in summer on ice. To turn out, 
dip the mould for a moment in hot water. In draining 
the whipped cream, all that drips through can be re¬ 
whipped. 

CHAELOTTE EUSSE. 

Mrs. J. P. Hoit. 

Take one quart of thin cream, sweeten and flavor; 
whip the cream until all in froth ; then take half box of 
gelatine, put in as little cold water as possible to soak, 
and set on the stove to melt; have the gelatine cool be¬ 
fore putting into the cream; have a dish already lined 
with cake or lady-fingers, pour the cream into it and set 
on ice until ready for use. 

CHAELOTTE. 

Mrs. W. W. Kimball. 

One quart rich cream, three tablespoons of Madeira 
wine, whites of two eggs beaten to a stiff froth, one tea¬ 
cup of powdered sugar, half a box of gelatine dissolved 
in half a cup of sweet milk; flavor with vanilla; beat 


246 


THE HOME COOK BOOK. 


the cream and wine together; add the eggs, then the 
sugar, and last, the gelatine. 

RICE CHARLOTTE. 

E. M. Walker. 

Blanch one-fourth pound of rice, and boil in one quart, 
of milk, with a little sugar and vanilla; when soft, let it 
cool, and then mix it with one pint of whipped cream ; 
oil a mould and fill with a layer of rice and preserves, or 
marmalade, alternately; let it stand until stiff, and then 
turn it out. 


FRUIT BLANC MANGE. 

Mrs. T. V. Wadskier. 

Stew nice fresh fruit (whatever you may please, cher¬ 
ries and raspberries being the best), strain off the juice, 
and sweeten to taste ; place it over the fire in a double 
kettle until it boils ; while boiling, stir in corn starch wet 
with a little cold water, allowing two tablespoons of starch 
for each pint of juice ; continue stirring until sufficiently 
cooked, then pour into moulds wet in cold water; set 
them away to cool. This, eaten with cream and sugar, 
makes a delightful dessert. 

BLANC MANGE — ARROWROOT. 

Mrs. P. B. Ayer. 

Boil one quart of milk, reserving one gill to wet up 
your arrowroot with; when it boils up, stir in two and a 
half tablespoons of arrowroot, and after a few minutes 
add one tablespoon crushed sugar, one tablespoon rose¬ 
water, and a little salt; pour into moulds. 


VALUABLE RECIPES. 


247 


CHOCOLATE MANGE. 

S. D. F. 

One box of Coxe’s gelatine dissolved in a pint of cold 
water, three pints of milk; put over to boil, with one cup 
of French chocolate; when the milk is just scalded, pour 
in the gelatine; sweeten to taste ; boil five minutes, then 
take from the fire, flavor with vanilla, pour into moulds. 
When cold, serve with powdered sugar and cream. 

MOUNT BLANC. 

Mrs. F. B. Orr. 

One-third box of gelatine, grated rind of two lemons, 
two cups of sugar, one pint boiling water; before the 
mixture gets stiff, stir in the whites of five eggs beaten to 
a stiff froth. Eat with custard, boiled, made with yolks 
of eggs and one pint of boiling milk. Sweeten to taste, 
flavor with vanilla. Excellent. 

GELATINE BLANC MANGE. 

C. D. Adams. 

Soak one-half box Coxe’s gelatine in one and a half 
pints of milk for an hour; 'put it over a kettle of boiling 
water, and when it comes to the boil, add the beaten yolks 
of three eggs and four tablespoons of sugar, stirring it 
briskly for a few moments; when partly cool, add the 
whites of the eggs, beaten very light; flavor with vanilla, 
cool in a mould and serve with sugar and cream. 


24S 


THE HOME COOK BOOK. 


A SIMPLE DESSERT. 

A. S. Ewing. 

Put a teacup of tapioca into sufficient cold water; boil 
until the lumps become almost transparent; squeeze the 
juice of two lemons partially into the mixture, then slice 
them into it, sweeten or not, then eat when cold, with 
cream and sugar. 

JELLIED GRAPES. 

Mrs. A. M. Lewis. 

A very delicate dish, is made of one-third of a cup of 
rice, two cups of grapes, half a cup of water, and two 
spoons of sugar. Sprinkle the rice and sugar among the 
grapes, while placing them in a deep dish ; pour on the 
water, cover close and simmer two hours slowly in the 
oven. Serve cream as sauce, or cold as pudding. If 
served warm as pudding, increase slightly the proportion 
of rice and sugar. 


ICES. 


Glittering squares of colored ice, 

Sweetened with syrups, tinctured with spice; 

Creams and cordials and sugared dates ; 

Syrian apples, Othmanee quinces, 

Limes and citrons and apricots, 

And wines that are known to Eastern princes. 
******* 

And all that the curious palate could wish, 

Pass in and out of the cedarn doors. 

— T. B. Aldrich. 

Use one part of coarse table salt to two parts of ice 
broken the size of a walnut. This should be firmly 
packed around the cream pail to the height of the freezer. 
For three pints of cream, one and a half pints of water 
should be poured over the ice in the freezer, and for 
every additional quart of cream one pint of water should 
be added to the ice after packing. When there is no ice¬ 
cream freezer convenient, ices may be frozen by putting 
the cream to be frozen in a tin pail with a close cover. 
This ice and salt for packing may be put in a larger pail 
and packed firmly around the pail of cream to be frozen. 
Let this stand to chill for twenty or thirty minutes, then 
remove the cover and stir the freezing mixture within 

(249) 



250 


THE HOME COOK BOOK. 


until stiff. Then re-pack, cover the whole closely with a 
woolen cloth or carpet and leave for an hour or two in a 
cool place. 

CURRANT ICE. 

One pint of currant juice, one pound oi sugar, and one 
pint of water; put in freezer, and when partly frozen add 
the whites of three eggs well beaten. 

ORANGE AND LEMON* ICES. 

The rind of three oranges grated and steeped a few 
moments in a little more than a pint of water; strain one 
pint of this on a pound of sugar and then add one pint 
of orange or lemon iuice; pour in the freezer, and when 
half frozen add the whites of four eggs beaten to a stiff 
froth. 


ORANGE ICE. 

Juice of six oranges, grated peel of three, juice of two 
lemons, one pint of sugar, one pint of water, and freeze 

STRAWBERRY ICE CREAM. 

From “ In the Kitchen.” 

Mash with a potato pounder in an earthen bowl one 
quart of strawberries with one pound of sugar, rub it 
through the colander and add one quart of sweet cream 
and freeze. Very ripe peaches or coddled apples may be 
used instead of strawberries. 


VALUABLE RECIPES. 


251 


STRAWBERRY ICE. 

From “In the Kitchen.’’ 

Crush two quarts of strawberries with two pounds of 
sugar; let them stand an hour or more; squeeze them in 
a straining cloth, pressing out all the juice; add to this 
an equal measure of water, and when half frozen, the 
whisked whites of eggs in the proportion of three to a 
quart. 

ICE CKEAM 

M. 

One pint milk, yolks of two eggs, six ounces sugar, one 
tablespoon corn starch; scald until it thickens; when 
cool, add one pint whipped cream and the whites of two 
eggs, beaten stiff; sweeten, flavor and freeze. 

ICE CREAM. 

Mrs. A. P. Iglehart. 

Have ready two quarts of rich cream ; take out three 
pints, and stir into the pint left one pound of white sugar; 
flavor with lemon or vanilla; after mixing this well add it 
to the three pints and freeze it. 

ICE CREAM. 

Mrs. W. H. Ovington. 

Scald one quart of milk with one sheet of isinglass 
(broken), and a vanilla bean; when cool, strain, mix 
with one pint of cream whipped to a froth ; sweeten to 
taste and freeze. 


252 


THE HOME COOK BOOK. 


TUTTI FRUTTI. 

From “In the Kitchen.” 

A rich vanilla cream with candied cherries, raisins, 
currants and citron. The fruit must be added when the 
cream is nearly frozen. 

AN EXCELLENT DESSERT. 

Mrs. J. Young Scammon. 

One can or twelve large peaches, two coffeecups of 
sugar, one pint of water and the whites of three eggs; 
break the peaches with ana stir all the ingredients to¬ 
gether; freeze the whole into a form ; beat the eggs to a 
froth. 

PEACHES A LA UDE. 

From “ In the Kitchen.” 

Make a syrup of a pound of sugar and half a pint of 
water; when boiled and skimmed place in it five or six 
large peaches peeled and halved with the blanched 
kernels. Let them boil gently until clear, being careful 

m 

not to break them. Skim them from the syrup and leave 
them to drain. Squeeze the juice of six lemons and add 
to the syrup with gelatine, which has been soaked half an 
hour and melted over boiling water. It must be used in 
the proportion of one ounce to a quart of syrup; wet a 
mould, pour in the jelly to the depth of half an inch, and 
let it harden on the ice; then fill the mould with alternate 
layers of peaches and half formed jelly, and place on the 
ice. Do not disturb it until perfectly stiff. 


VALUABLE RECIPES. 


253 


MACEDOINE OF FKUIT. 

From “ In the Kitchen.” 

Wine jelly and fruit in alternate layers frozen together. 
The fruit may be of any and all sorts, and may be candied 
or preserved, or slices of pear, apple, etc.; may be boiled 
in syrup and then drained; the mould must be filled after 
the jelly has begun to form, but before it is stiff, and the 
first layer should be of jelly; when filled, place the mould 
in salt and ice prepared as for freezing ice cream ; cover 
closely, and let it remain several hours. 


FRUITS. 


“Fruit of all kinds, in coat 
Rough, or smooth rind, or bearded husk, or shell, 

She gathers tribute large, and on the board 
Heaps with unsparing hand,” 

—Paradise Lost, 

Bring me berries or such cooling fruit 
As the kind, hospitable woods provide. 

—Cowper. 

Fruits for preserving should be carefully selected, re¬ 
moving all that are imperfect. They are in the best con¬ 
dition when not fully ripe, and as soon as possible after 
they are picked. Small fruits should not be allowed to 
stand over night after they are picked, when they are to 
be preserved. Use only the finest sugar for preserving. 
When fruit is sealed in glass cans, wrap paper of two or 
three thicknesses around the cans. The chemical action 
of light will affect the quality of the preserves when per¬ 
fectly air-tight. With this precaution, glass cans are pre¬ 
ferable to any other for preserving fruit. One-half a pound 
of sugar to a pound of fruit is a good rule for canned 
fruit, although many housekeepers use but one-quarter of 
a pound of sugar to a pound of fruit. 

An excellent rule for canning the larger fruits, as 

( 254 ) 



VALUABLE KECIPES. 


255 


peaches, pears, etc., is to place them in a steamer over a 
kettle of boiling water, laying first a cloth in the bottom 
of the steamer; fill this with the fruit and cover tightly. 
Let them steam for fifteen minutes, or until they can be 
easily pierced with a fork, (some fruits will require a longer 
time.) Make a syrup of sugar of the right consistency. 
As the fruit is steamed, drop each for a moment in the 
syrup, then place in the cans, having each one-half full 
of fruit, and then fill up with the hot syrup, then cover 
and seal. 


A SUGGESTION. 

For canning all large fruits, where no other method is 
given by contributors, the directions for canning large 
fruits are given in the recipe for Preserved Peaches. For 
canning all of the small fruits, follow the directions given 
in Preserved Cherries. They are both excellent. If less 
sugar is preferred, use one-quarter of a pound of sugar to 
a pound of fruit. The syrup should be prepared by 
adding a pint of water in your preserving kettle to each 
pound and a half of sugar, let it boil up gently and skim 
until perfectly clear, when it is ready for the fruit. 

SUGARED FRUITS. 

Beat the white of the egg just enough to break, then 
dip fine stems of cherries or currants into the egg and then 
into powdered sugar, and dry on a sieve. 

AMBROSIA. 

Mrs. S. W. Cheever, Ottawa, Ill. 

Take one dozen sweet oranges, peel off the skins and 


256 


THE HOME COOK BOOK. 


cut them in slices; take a large sized fresh cocoanut, 
grate it on a coarse grater, then put alternate layers of the 
orange and grated cocoanut in a glass dish, and sprinkle 
pulverized sugar over each layer of the cocoanut. This 
makes a beautiful and palatable dish. 

MOCK STRAWBERRIES AND CREAM. 

Mrs. Bartlett. 

Take any quantity of sound ripe peaches, and well 
flavored eating apples, say in proportion of three peaches 
to one apple, peel the fruit nicely, cut a layer of peaches 
and then of apples, alternately; they should be cut (not 
sliced) about the size of a large strawberry. When 
finished, cover the top with a layer of crushed sugar, then 
pour over all two or three spoons of cold water. Let the 
whole stand about two hours; then mix the peaches and 
apples indiscriminately; let stand one hour longer, serve 
with or without cream. The flavor of strawberry is more 
perfect without cream. 

BAKED APPLES. 

Pare as many apples as you wish of some nice variety, 
neither sweet nor sour ; core them by using an apple corer 
or a steel fork; set them in biscuit tins, and fill the 
cavities with sugar, a little butter, and some ground cin¬ 
namon, if you like; set them in the oven and bake until 
done. 


BAKED PEARS. 

Mrs. J. B. Stubbs. 

Place in a stone jar, first a layer of pears (without par- 


VALUABLE KECIPES. 


257 


ing); then a layer of sugar, then pears, and so on until 
the jar is full. Then put in as much water as it will hold. 
Bake in oven three hours. Very nice. 

BAKED QUINCES. 

One dozen nice quinces, cored and well rubbed. Put 
in baking pans, and fill the centre with pulverized sugar. 
Bake and serve cold, with or without cream. 

PRESERVED QUINCES. 

Mrs. Anna Marble. 

As you peel and core the quinces, throw them in cold 
water; strain them out of the water and make a syrup. 
To a pint of water, put a pound of sugar to every pound 
of fruit. When the syrup boils, put in fruit and boil until 
soft. Boil the syrup down as usual with other preserves. 

PRESERVED PEACHES. 

Select peaches of fine quality and firm. If too ripe 
they are not likely to keep perfectly. Pare them and 
place them in a steamer over boiling water and cover 
tightly; an earthen plate placed in the steamer under the 
fruit will preserve the juices which afterwards may be 
strained and added to the syrup. Let them steam for 
fifteen minutes or until they can be easily pierced with a 
fork ; make a syrup of the first quality of sugar, and as 
the fruit is steamed drop each peach into the syrup for a 
few seconds, then take out and place in the cans; when 
the cans are full, pour over the fruit the hot syrup and 
seal immediately. Inexperienced house-wives will do well 

17 


258 


THE HOME COOK BOOK. 


to remember, that the syrup should be well skimmed 
before pouring over the fruit. We prefer the proportions 
of half a pound of sugar to a pound of fruit for canning, 
although many excellent housekeepers use less. This 
rule is excellent for all of the large fruits—as pears, 
quinces, apples, etc. 

PRESERVED PLUMS. 

Jennie June. 

Allow to every pound of fruit three-quarters of a pound 
of sugar; put into stone jars alternate layers of fruit and 
sugar, and place the jars in a moderately warm oven. 
Let them remain there until the oven is cool. If pre¬ 
pared at tea time let them remain until morning; then 
strain the juice from the plums, boil and clarify it. Re¬ 
move the fruit carefully to glass or china jars, pour over 
the hot syrup and carefully cover with egg, tissue paper, 
or thick white paper pasted, or bladder tied closely down. 

PRESERVED CHERRIES. 

Jennie June. 

Stone the fruit, weigh it, and for every pound take 
three-quarters of a pound of sugar. First dissolve the 
sugar in water in the proportion of a pint of water to a 
pound and a half of sugar; then add the fruit and let it 
boil as fast as possible for half an hour, till it begins 
to jelly. As soon as it thickens put in pots, cover with 
brandied paper, next the fruit, and then cover closely 
from the air. 


VALUABLE RECIPES. 


259 


CANNED CHERRIES. 

Prepared in the same manner, allowing but half a 
pound of sugar to a pound of fruit; after putting the 
fruit into the syrup let it scald (not boil hard), for ten or 
fifteen minutes and then can and seal. A few of the 
cherry stones put in a muslin bag and put into the syrup 
to scald with the fruit imparts a fine flavor; they should 
not be put in the jars with the fruit. This method is 
excellent for use with ail the small frnits, as strawberries, 
raspberries, and also plums. 

PRESERVED ORANGE PEEL. 

Mrs. A. N. Arnold. 

Peel the oranges and cut the rinds into narrow shreds, 
boil till tender, change the water three times, squeeze 
the juice of the orange over the sugar; put pound to 
pound of sugar and peel; boil twenty minutes all together. 

CITRON PRESERVES. 

Carter. 

Cut the citron in thin slices, boil in water with a small 
piece of alum until clear and tender, then rinse in cold 
water. Make a syrup of three-fourths pound of sugar to 
a pound of citron ; boil a piece of ginger in the syrup; 
then pour the citron in and let it boil for a few minutes. 
Put in one lemon to five of the fruit. 

SPICED PEACHES OR PEARS. 

Mrs. Henry M. Knickerbocker. 

To ten pounds good mellow peaches, use five pound? 


260 


THE HOME COOK HOOK. 


sugar, one pint of good vinegar, and some whole cloves 
or cinnamon. Take the sugar, vinegar and cloves, and 
let them come to a boil, and turn over the fruit. This 
do three days in succession, and the last day put the fruit 
into the syrup, a few at a time, and let them just boil up. 

CANNED PINE APPLE. 

Mrs. F. L. Bristol. 

For six pounds of fruit when cut and ready to can, 
make syrup with two and a half pounds sugar and nearly 
three pints of water; boil syrup five minutes and skim or 
strain if necessary; then add the fruit, and let it boil up; 
have cans hot, fill and shut up as soon as possible. Use 
the best white sugar. As the cans cool keep tightening 
them up. 

CANNED STRAWBERRIES. 

Miss Blaikie. 

After the berries are pulled, let as many as can be put 
carefully in the preserve kettle at once, be placed on a 
platter. To each pound of fruit add three-fourths of a 
pound of sugar; let them stand two or three hours, till 
the juice is drawn from them ; pour it in the kettle and 
let it come to a boil, and remove the scum which rises; 
then put in the berries very carefully. As soon as they 
come thoroughly to a boil, put them in warm jars, and 
seal while boiling hot. Be sure the cans are air tight. 

CANNED CURRANTS. 

Mrs. Wicker. 

Put sufficient sugar to prepare them for the table, then 
boil them ten minutes and seal hot as possible. 


VALUABLE RECIPES. 


261 


TO CAN TOMATOES. 

Mrs. Edward Ely. 

Wash your tomatoes and cut out any places that are 
green or imperfect; then cut them up and put over to 
cook with a little salt; boil them till perfectly soft; then 
strain them through a colander; turn them back to cook, 
and when they have come to boiling heat, pour them into 
stone jugs (one or two gallon jugs as you prefer). They 
will keep a day or two in winter if all are not used at a 
time; put the cork in, and have some canning cement 
hot and pour over the cork. The jug must, of course, be 
hot when the tomatoes are poured in. 

CRANBERRY SAUCE. 

Mrs. Bartlett. 

One quart cranberries, one quart water, one quart 

0 

sugar, stew slowly. 

PIC NIC LEMON BUTTER. 

Etta C. Springer. 

Grate the rind, add juice of three lemons, one pound 
sugar, two ounces butter, three eggs ; mix together, let 
come to boil; stir all the time. 

LEMON BUTTER. 

Mrs. D. S. Munger. 

Beat six eggs, one-fourth pound butter, one pound 
sugar, the rind and juice of three lemons; mix together 
and set it in a pan of hot A r ater to cook. Very nice for 
tarts, or to eat with bread. 


262 


THE HOME COOK HOOK. 


PEACH BUTTER. 

Mrs. M. L. 

Take pound for pound of peaches and sugar; cook 
peaches alone until they become soft, then put in one- 
half the sugar, and stir for one-half an hour; then the 
remainder of sugar, and stir an hour and a half. Season 
with cloves and cinnamon. 

TOMATO BUTTER. 

Mrs. Johnson. 

Nine pounds peeled tomatoes, three pounds sugar, one 
pint vinegar, three tablespoons cinnamon, one tablespoon 
cloves, one and one-half tablespoons allspice; boil three 
or four hours until quite thick, and stir often, that it may 
not burn. 


APPLE JELLY. 

Mrs. J. H. Brown. 

Take nice green apples that will cook nicely; quarter 
the apples without paring, put them in a pan or kettle and 
cover over with water, and keep them covered; let them 
boil slowly until entirely done; then put in a bag and 
drain (not squeeze) them. Put a pound of white sugar to 
a pint of juice. This is very easily made in the winter; 
is best made day before using. 

APPLE JELLY FOR CAKE. 

Mrs. P. B. Ayer. 

Grate one large or two small apples, the rind and juice 
of one lemon, one cup sugar ; boil three minutes. 


VALUABLE KECIPES. 


263 


APPLE JELLY. 

Mrs. N. P. Iglehart. 

Take juicy apples (Ramboes, if possible); take the stem 
and top off, and wash them nicely, then cut up in quarters 
and put cold water on them, just enough to cover them: 
boil them soft, afterward strain them through a jelly bag; 
then take two pints at a time with two pounds of crushed 
sugar; boil twenty minutes, then do the same with the 
other juice; to be economical, pare and core the apples; 
don’t strain so close, but that you can, by adding a little 
more water, use the apples for sauce or pies. 

CRAB APPLE JELLY AND JAM. 

Mrs. Ludlam, Evanston. 

Remove stems and blossoms from the apples; let them 
scald and pour off the first water; next put them in plenty 
of water and let them cook slowly ; as they begin to soften 
dip off the juice for jelly, straining it through flannel. 
On'e pound of juice to a pound of sugar for jelly. Next 
add more water; let apples stew very soft; strain through 
a sieve, which takes out cores and seeds ; to this pulp add 
brown sugar, pound for pound ; it needs careful cooking 
and stirring. 

GRAPE JELLY. 

Anonymous. 

Allow fourteen ounces of sugar to a pint of juice; boil 
fifteen minutes alone; add sugar and boil five minutes. 


264 


THE HOME COOK BOOK. 


LEMON JELLY. 

Mrs. W. Guthrie. 

One paper of gelatine; let it stand one hour in warm 
water; then add one quart of boiling water, the juice of 
three or four lemons and a pint and a half of sugar. 

LEMON JELLY. 

Mrs. P. B. Ayer. 

Grate the outsides of two lemons, and squeeze the juice; 
add one cup sugar, one-half of butter, yolks of three eggs; 
beat the three last ingredients thoroughly, then add the 
juice and grated rind, and put it over your fire, stirring 
until thick; mould to fancy. 

ORANGE JELLY. 

Mrs. J. P. Hoit. 

Soak one package of gelatine in one-half pint cold 
water for one hour; add the juice of three lemons, two 
pounds sugar and one quart boiling water; when all are 
dissolved add one pint of orange juice; strain carefully 
and set on ice till ready for use; eight oranges usually 
make it. 


CURRANT JELLY. 

Mrs. J. P. Hoit. 

Jam and strain the currants; to each pint of juice add 
one pound sugar; boil the juice fifteen minutes without 
sugar, and the same time after it is in; strain into glasses. 

When pouring hot fruit or jelly in cans or glasses, wring 
a towel out of cold water, lay it on a table, and set the 


VALUABLE RECIPES. 


265 


cold cans upon it, pouring the boiling fruit into them. 

i 

Care should be taken not to set two cans on the same spot 
without first wetting the towel. 

CURRANT JELLY. 

Mrs. C. Wheeler. 

Use the currants when they first ripen ; pick them from 
the stems and put them on the stove in a stone jar, bruis¬ 
ing them with a wooden spoon ; then when warm, squeeze 
through a coarse cloth or flannel, and put the juice on in 
a new tin pan or porcelain kettle ; one quart of juice 
requires two pounds of sugar, or a pound to a pint; boil 
fifteen minutes; to be a nice color, the currants should 
not come in contact with iron spoons or tin dishes, unless 
new and bright; should be made quickly. It never fails 
to jelly good if the currants are not too ripe. The same 
method for jam, only do not strain the currants, but mash 
them well. Currants should not be dead ripe for jelly or 
jam. 

GOOSEBERRY JELLY. 

E. M. Walker. 

Boil six pounds of green unripe gooseberries in six pints 
of water (they must be well boiled, but not burst too 
much); pour them into a basin, and let them stand cov¬ 
ered with a cloth for twenty-four hours, then strain through 
a jelly bag, and to every pint of juice add one pound of 
sugar. Boil it for an hour, then skim it, and boil for one- 
half hour longer with a sprig of vanilla. 


266 


THE HOME COCK BOOK. 


LADY MARY’S JELLY. 

From “In the Kitchen.’’ 

Put half a pint of calf's foot jelly in a mould that has 
been rinsed with cold water. When stiff and firm, place 
on it a small bunch of fine hot house grapes and above 
them two peaches and a nectarine, placing them very 
carefully, remembering that the whole is to be reversed 
when turned from the mould. When the fruit is tastefully 
arranged, add jelly that is partly formed; pour it in slowly 
on both sides of the fruit, being sure that it fills all the 
interstices; let it reach top of the fruit, and above this 
place two or three small glossy vine leaves and add a little 
jelly to keep them firm and fill the mould. It must be 
carefully turned out. To do this, either loosen from the 
mould with a knife, or wrap the mould a moment in a 
towel wrung from hot water. If in this last mode a little 
melted jelly should settle around the form absorb it with 
a soft napkin. The fruit may be varied at pleasure. 
Plums or strawberries, large and firm; nothing, however, 
from which the juice would come. 

ORANGE JELLY. 

From “ In the Kitchen.’’ 

One box of Coxe’s gelatine soaked one hour m one pint 
of cold water; add one pint of boiling water, one pound 
of sugar, and one pint of sour orange juice. Pour in 
moulds rinsed in cold water. 

COFFEE JELLY. 

From “ In the Kitchen.” 

One pint of clear coffee as strong as it is generally 


VALUABLE RECIPES. 


267 


drank ; sugar to taste. Pour one gill of cold water on 
half an ounce of Coxe’s gelatine, and let it soak fifteen 
minutes; pour off the water and put the gelatine when 
well dissolved in the hot coffee; wet a mould and pour it 
through a strainer. 

CIDER JELLY. 

Mrs. George Frost, Detroit. 

One package of gelatine (one and one-half ounces,) the 
grated rind of one lemon and the juice of three; add one 
pint of cold water, and let it stand one hour; then add 
two and one-half pounds of loaf sugar, three pints of boil¬ 
ing water, and one pint of cider, put into moulds and set 
in a cool place. 

CORN STARCH JELLY. 

One quart boiling water; wet five tablespoons corn 
starch, one teacup sugar, a pinch of salt, with cold water, 
and one teaspoon lemon or vanilla extract for flavoring; 
stir the mixture into the boiling water, boil five minutes, 
stir all the while; pour into cups previously dipped in 
cold water. This quantity will fill six or seven cups. If 
wished richer, milk may be used instead of water. Good 
for invalids. 


TAPIOCA JELLY. 

Mrs. O. F. Avery. 

One cup tapioca, three cups cold water, juice of a 
lemon, and a pinch of the grated peel; sweeten to taste; 
soak the tapioca in water four hours; set within a sauce 


268 


THE HOME COOK BOOK. 


pan of boiling water; pour more lukewarm water over 
the tapioca, if it has absorbed too much of the liquid and 
heat, stirring frequently. If too thick after it begins to 
clear, put in very little boiling water. When quite clear, 
put in the sugar and lemon. Pour into moulds. Eat 
cold with cream, flavoring with rose water and sweetened. 

GELATINE JELLY. 

Dissolve one ounce package of sparkling gelatine in a 
pint of cold water for one hour; add the rind and juice 
of two or three large lemons, one and a half pounds of 
sugar, then pour on this mixture one quart of boiling 
water, add one pint of orange or raspberry juice, and 
pour into mould. This flavoring is very nice, and is to 
supersede the necessity of wine, which some consider 
indispensable in the same proportion. 

RHUBARB JAM. 

Mrs. T. W. Anderson. 

Cut into pieces about an inch long, put a pound of 
sugar to every pound of rhubarb, and leave till morning; 
pour the syrup from it and boil till thickens; then add 
the rhubarb and boil gently fifteen minutes ; put up as 
you do currant jelly in tumblers ; it will keep good a year. 

GOOSEBERRY JAM. 

Take what quantity you please of red rough ripe goose¬ 
berries, take half this quantity of lump sugar, break them 
well, and boil them together for half an hour, or more, if 
necessary. Put into pots and cover with papers. 


VALUABLE RECIPES. 


269 


GRAPE JAM. 

Mrs. S. W. Cheever, Ottawa, Ill. 

Take your grapes, separate the skin from the pulp, 
keeping them in separate dishes, put the pulps in your 
preserving kettle with a teacup of water; when thor¬ 
oughly heated, run them through a colander to separate 
the seeds ; then put your skins with them and weigh; to 
each pound of fruit, put three fourths of a pound of 
sugar; add merely water enough to keep from burning; 
cook slowly three-fourths of an hour. This is a delicious 
jam, and worth the trouble. 

BLACKBERRY JAM. 

M. A. T. 

To each pound of fruit add three-fourths of a pound 
of sugar; mash each separately; then put together and 
boil from one-half to three-fourths of an hour. 

RASPBERRY JAM. 

To five or six pounds of fine red raspberries (not too 
ripe) add an equal quantity of the finest quality of white 
sugar. Mash the whole well in a preserving kettle; add 
about one quart of currant juice (a little less will do) 
and boil gently until it jellies upon a cold plate; then put 
into small jars ; cover with brandy paper, and tie a thick 
white paper over them. Keep in a dark, dry and cool, 
place. 

QUINCE JAM. 

Mrs. P. B. Ayer. 

Boil your fruit in as little water as possible, until soft 


270 


THE HOME COOK BOOK. 


enough to break easily; pour off all the water and rub 
with a spoon until entirely smooth. To one pound of the 
quince add ten ounces of brown sugar, and boil twenty 
minutes, stirring often. 

PINE-APPLE JAM. 

Mrs. P. B. Ayer. 

Grate your pine-apple; to one pound of the apple add 
three-fourths of a pound of loaf sugar; boil ten minutes. 

ORANGE MARMALADE. 

Mrs. J. Young Scammon. 

One dozen Seville oranges, one dozen common oranges, 
one dozen lemons ; boil the oranges and lemons whole in 
water for five hours; scoop out the inside, removing the 
seeds ; cut the peel into thin slices with a knife, and add 
to every pound of pulp and peel a pint of water and two 
pounds of sugar. Boil twenty minutes. 

ORANGE MARMALADE. 

Mrs. Wm. Brackett. 

Take seven oranges and five lemons; boil in water two 
or three hours; throw away the water, and open the 
oranges and lemons, taking out the seeds and preserv¬ 
ing all the pulp and juice possible; cut the rinds in 
small strips or chop them, but cutting in strips is better; 
weigh it all, when this is done; then put three pounds of 
sugar to two of the pulp, and boil slowly till clear. 


CANDY. 


“ Sweets to the Sweet.” 

In order to understand the secret of candy making, it 
will be necessary to understand the action of heat upon 
sugar. The first step in this process i-s the reduction of 
sugar to a syrup, and which is done by adding water to 
sugar in the proportion of a pint and a half of water to 
three and a half pounds of sugar. When this boils up in 
the kettle we have simple syrup. A few more minutes of 
boiling, reduces the water which holds the sugar in a per¬ 
fect solution. At this stage, if the syrup is allowed to 
cool, the candy crystalizes on the sides of the dish, and 
we have rock candy. If, instead of allowing it to cool at 
this point, we allow it to reach a higher degree of heat, 
we shall find, in putting a spoon into the syrup, when 
drawing it out, a long thread of sugar will follow the 
spoon. It is at this point that confectioners bring the 
syrup for the greater number of candies produced. The 
greatest skill is required on the part of the operator to 
push the boiling sugar to this point without allowing it to 
reach the caramel state, when it becomes bitter and dark 
and is no longer fit to use as a correction. The propor¬ 
tion of sugar and water for candy making will be three 

( 271 ) 



272 


THE HOME COOK BOOK. 


and one-half pounds of sugar to one and one-half pints 
of water. To this add one teaspoon of cream of tartar, 
which will prevent the tendency of the sugar to assume 
the granular condition. To test the candy drop into cold 
water. When this becomes at once hard and brittle the 
vessel should be at once removed from the fire. Flat 
sticks are formed by pouring the candy into long flat pans 
and when cooling crease the mass which will readily break 
into sticks when cold. To make round stick candy, when 
cool enough to handle and while warm enough to mould, 
roll into sticks with the hands. To color candies, take 
small portions of the candy while cooling, and color, then 
put together in stripes so twist slightly together. 

LEMON CANDY. 

Put into a kettle three and one-half pounds of sugar, 
one and one-half pints of water and one teaspoon of 
cream of taitar. Let it boil until it becomes brittle, when 
dropped in cold water; when sufficiently done take off 
the fire and pour in a shallow dish which has been greased 
with a little butter;* when this has cooled so that it can be 
handled, add a teaspoon of tartaric acid and the same 
quantity of extract of lemon and work them into the mass. 
The acid must be fine and free from lumps. Work this 
in until evenly distributed, and no more, as it will tend to 
destroy the transparency of the candy. This method may 
be used for preparing all other candies as pine apple, etc., 
using different flavors. 

CKEAM CANDIES. 

Three and one-half pounds of sugar to one and one- 


VALUABLE RECIPES. 


273 


half pints of water, dissolve in the water before putting 
with the sugar, one-quarter of an ounce of fine white 
gum arabic and when added to the sugar put in one tea¬ 
spoon of cream of tartar. The candy should not be 
boiled quite to the brittle stage. The proper degree can 
be ascertained if, when a small skimmer is put in and 
taken out, when blowing through the holes of the skim¬ 
mer, the melted sugar is forced through in feathery 
filaments ; remove from the fire at this point and rub the 
syrup against the sides of the dish with an iron spoon. If 
it is to be a chocolate candy, add two ounces of chocolate 
finely sifted and such flavoring as you prefer, vanilla, rose 
or orange. If you wish to make cocoanut candy, add 
this while soft and stir until cold. 

CANDY. 

One pound sugar, one and a half cups water, three 
tablespoons rose water; boil twenty minutes; then pull. 

CANDY. 

Carrie A. 

One-half pound sugar, one-half cup syrup, butter the 
size of a walnut; add little water to the syrup, and have 
the sugar thoroughly dissolved; to try it, drop a spoonful 
in a glass of ice water, if brittle, it is done. 

CANDY CAKA MELS. 

Mary H. 

One pint cream, one pound sugar, one cup butter, one-. 
fourth cup chocolate, one cup of molasses. 

18 


274 


THE HOME COOK BOOK. 


CHOCOLATE CARAMELS. 

Etta C. Springer. 

Two pounds sugar, two ounces butter, one cup of 
cream, boil over a good fire until the syrup is brittle; try 
in water as you do taffy; then pour it in pans, andnvhen 
it is most cold cut it in squares. 

CHOCOLATE CARAMELS. 

One cup of fine granulated sugar, one cup of New Or¬ 
leans molasses, one-fourth cup of milk, a piece of butter 
the size of an egg, one cup of chocolate after it is cut up, 
if made single quantity; if doubled, it is as well not to put 
the chocolate in till about done, and then the same quan¬ 
tity of this recipe will suffice, as it retains the flavor if 
not cooked as much. Boil till it will stiffen in water; 
pour into flat buttered pans to the thickness of half an 
inch. Use Baker’s chocolate. 

CHOCOLATE CARAMELS. 

Mrs. P. B. Ayer. 

Two cups of brown sugar, one cup molasses, one cup 
chocolate grated fine, one cup boiled milk, one tablespoon 
of flour; butter the size of a large English walnut; let it 
boil slowly and pour on flat tins to cool; mark off while 
warm. 

% 

CREAM CANDY. 

One pound white sugar, one wineglass vinegar, one 
tumbler water, vanilla; boil one-half hour, and pull, if you 
choose. 


VALUABLE RECirES. 


275 


COCO AN LIT DROPS. 

Mrs. P. B. Ayer. 

To one grated cocoanut, add half its weight of sugar 
and the white of one egg, cut to a stiff froth; mix thor¬ 
oughly and drop on buttered white paper or tin sheets. 
Bake fifteen minutes. 


KISSES. 

E. S. P. 

One egg, one cup sugar, one-half cup of butter, one- 
half cup milk, one teaspoon cream of tartar, one-half of 
soda, flour enough to make a stiff dough ; drop on tins 
and sprinkle over with powdered sugar. Bake in a quick 
oven. 


MOLASSES CANDY. 

Mrs. Benham. 

One cup molasses, two cups sugar, one tablespoon vin¬ 
egar, a little butter and vanilla; boil ten minutes, then 
cool it enough to pull. 

MOLASSES CANDY. 

Julia French. 

One cup molasses, one cup sugar, one tablespoon vine¬ 
gar, piece of butter size of an egg; boil (but do not stir) 
until it hardens when dropped in cold water; then stir in 
a teaspoon of soda, and pour on buttered tins; when cool, 
pull and cut in sticks. 

Or, two cups sugar, two tablespoons vinegar, boil, when 
done add a teaspoon soda, cool and pull, or cut in squares 
without pulling; do not stir while it is boiling. 


i 


276 


THE HOME COOK BOOK. 


BUTTER SCOTCH CANDY. 

Four cups brown sugar, two of butter, vinegar to taste, 
two tablespoons water, and a little soda; boil half an 
hour; drop a little in hot water, and if crisp, it is done. 

BUTTER SCOTCH. 

Fannie Waggoner, Toledo. 

Three tablespoons of molasses, two of sugar, two of 
water, one of butter; add a pinch of soda before taking up. 

SUGAR TAFFY. 

Mrs. Joseph B. Leake. 

Three pounds best brown sugar, one pound butter, 
enough water to moisten the sugar; boil until crisp when 
dropped into cold water, then pour into pans, or, upon 
platters, as thin as possible. It usually requires to boil 
fast, without stirring, three-quarters of an hour. 


BREAD AND YEAST. 


“ There is scent of Syrian myrrh, 

There is incense, there is spice, 

There are delicate cakes and loaves, 

Cakes of meal and polypi.’’ 

— Grecian Ode. 

“ But I ate naught 

Till I that lovely child of Ceres saw, 

A large sweet round and yellow cake'; how then 
Could I from such a dish, my friends, abstain ? ” 

GENERAL DIRECTIONS FOR MAKING 

BREAD. 

» 

In the composition of good bread, there are three im¬ 
portant requisites : Good flour, good yeast and strength 
to knead it well. Flour should be white and dry, crumb¬ 
ling easily again after it is pressed in the hand. 

A very good method of ascertaining the quality of 
yeast, will be to add a little flour to a very small quantity 
setting it in a warm place. If in the course of ten or fif¬ 
teen minutes it rises, it will do to use. 

When you make bread, first set the sponge with warm 
milk or water, keeping it in a warm place until quite light. 
Then mould this sponge, by adding flour into one large 

( 277 ) 



278 


THE HOME COOK BOOK. 


loaf, kneading it well. Set this to rise again, and then 
when sufficiently light mould into smaller loaves , let it 
rise again, then bake. Care should be taken not to get 
the dough too stiff with flour; it should be as soft as it 
can be to knead well. To make bread or biscuits a nice 
color, wet the dough over top with water just before put¬ 
ting into the oven. Flour should always be sifted. 

YEAST. 

Mrs. E. 8. Chesebrough. 

Put two tablespoons of hops in a muslin bag and boil 
them in three quarts of water for a few minutes; have 
ready a quart of hot mashed potatoes, put in one cup of 
flour, one tablespoon of sugar, one of salt; pour over the 
mixture the boiling hop water, strain through a colander, 
put a pint or less of fresh baker’s yeast, or two cakes of 
yeast in while it is warm, and set it in a warm place to 
rise. This yeast will keep three or four weeks, if set in a 
cool place. In making it from time to time, use a bowl 
of the same to raise the fresh with. 

YEAST. 

Mrs. Mary Ludlam, Evanston. 

Six good potatoes grated raw, a little hop tea, one quart 
boiling water, three-fourths cup of brown sugar, one-half 
teaspoon salt; when cool, add yeast to rise ; keep covered 
and in a cool place. 

POTATO YEAST. 

Mrs. J. B. Adams. 

Boil, steam and mash a few potatoes; pour slowly on 


VALUABLE RECIPES. 


279 


some boiling water, in which a bag of hops has been 
boiled; stir in immediately sifted flour enough to thicken; 
when lukewarm add compressed yeast (dissolved), or 
raise with potato or baker’s yeast. 

POTATO YEAST. 

Boil a good handful of hops in one quart of water and 
pour it over two teacups of grated potatoes, while boiling 
hot, stir mixture until it just comes to a boil; add one- 
quarter teacup of salt, and one-half teacup of sugar, and 
let stand until it is cool; then add the usual quantity of 
good yeast to start it with ; when raised put it into a jar, 
cover closely and set in a clean place ; use one teacup 
for about four loaves of bread. 

YEAST. 

• Mrs. W. C. Harris. 

Boil in separate pans one-half cup of hops and two 
potatoes; strain both liquids boiling hot on a large cup 
of flour, one spoon of salt, half cup of sugar, and a cup 
of yeast. Pour it into a jug and set it in a cool place. 

YEAST. 

Mrs Freeman. 

Boil two ounces of hops in four quarts of water twenty 
minutes, strain through a sieve and add one coffeecup 
of sugar to the hop water. When so cool as not to scald 
stir in one coffeecup of flour. Let this mixture stand in 
a warm place three days, stirring frequently. The third 
day boil three potatoes, press them through the colander 


280 


THE HOME COOK BOOK. 


and stir gradually into the hot water, adding a handful 
of salt; let it stand till next morning, then put into a jug. 
Shake well every time before using. Use a teacup full 
for six loaves. To your sponge next morning add three 
good-sized potatoes pressed through the colander, with 
the water they are boiled in. 

GOOD YEAST. 

S. S. Pierce. 

Eight potatoes boiled and mashed fine, four tablespoons 
of flour put in with the potatoes, two tablespoons of salt, 
two of sugar; pour on one quart of boiling water; stir 
carefully while pouring, so as to dissolve, add one quart 
of cold water; then strain, and when cold add one cup 
of yeast and set it in a warm place to rise; as soon as it 
is light put in a jug or bottle and cork tight. 

GOOD YEAST. 

Mrs. Packard. 

Grate six good sized potatoes (raw); have ready a 
gallon of water in which has been well boiled three hand¬ 
fuls of hops ; strain through a cloth or sieve, while boil¬ 
ing hot, over the potatoes, stirring until well cooked, or 
the mixture thickens like starch; add one teacup of 
sugar, one-half cup of salt; when sufficiently cool, one 
cup of good yeast. Let it stand until a thick foam rises 
upon the top. Care must be taken not to bottle too 
soon, or the bottles may burst. Use one coffee cup of 
yeast to six loaves of bread. If kept in a cool place this 
yeast will last a long time,'and housekeepers need not 
fear having sour bread. 


VALUABLE RECIPES. 


281 


YEAST THAT WILL HOT SOUR. 

Mrs. J. B. Adams. 

Boil two ounces of hops in two quarts of water; put 
one cup of brown sugar in a jar; boil and strain the hops 
and pour into the jar. Add one cup of flour stirred 
smooth; let it stand in a warm kitchen till it ferments. 
Add six potatoes boiled and mashed, and one cup of salt. 

YEAST. 

Mrs. Anna Marble. 

Two quarts of wheat bran, one of Indian bran, two 
gallons of boiling water; simmer an hour or so ; put in a 
handful of hops. As soon as the water boils, add one 
teacup of molasses and one tablespoon of ground ginger. 
When cold put in a teacup of yeast and cork tightly. 
Keep cool. 

BREAD. 

Mrs. E. S. Chesebrough. 

Take four quarts of sifted flour and a teacup of yeast, 
a pinch of salt, and wet with warm milk and water stiff 
enough to knead. Work it on the board until it requires 
no more flour. If made at night the bread will be light 
enough to work over and put in pans early in the morn¬ 
ing. This quantity will make two large loaves. One- 
third of the lump may be taken for rolls, which can be 
made by working in butter the size of an egg, and setting 
aside to rise again : when light the second time make out 
in oblong shapes; cover them with a cloth and let them 
rise again. As soon as they break apart bake in a quick 


282 


THE HOME COOK BOOK. 


oven. They will not fail to be nice if they are baked as 
soon as they seam. This is the great secret of white, 
flaky rolls. Two or three potatoes will improve the bread. 
Good housekeepers always have flour sifted in readiness 
for use, and never use it in any other way. 

BREAD. 

M. E. B. Lynde. 

The sponge is made over night in the center of a pan 
of flour, with milk and warm water and a cup of home¬ 
made hop and potato yeast to about four loaves. The 
yeast is put in when about half the flour and water are 
mixed, and then the remainder of the water is added and 
the sponge beaten with a wooden spoon for fifteen min¬ 
utes and left to rise over night in a moderately warm 
place. In the morning, the bread-dough mixed and 
kneaded for half an hour, adding flour to make a stiff 
dough, and left to rise in a mass. It is then made into 
small loaves, being kneaded with as little flour as possible* 
and put in pans to rise the second time, all the while 
kept moderately warm, and when light bake in a moder¬ 
ately hot oven. The important part of said recipe is the 
beating of the sponge fifteen minutes, as given. Bread 
made after this recipe received first premium at Wisconsin 
State Fair, 1872. 

EXCELLENT BREAD. 

Mrs. Geo. W. Pitkin. 

Four potatoes mashed fine, four teaspoons of salt, two 
quarts of lukewarm milk, one-half cake compressed yeast 


VALUABLE RECIPES. 


283 


dissolved in one-half cup of warm water, flour enough to 
make a pliable dough; mould with hands well greased 
with lard; place in pans, and when sufficiently light, it is 
ready for baking. 

SUPERIOR BREAD. 

Mrs. D. C. Norton. 

Scald one quart of sour milk; when cool enough, set 
your sponge with the whey; take about three quarts of 
flour, make a hole in the center, put in the whey about a 
good teaspoon of salt, one teacup of good hop yeast 
(home made is best), and stir quite stiff with a spoon ; 
wrap in a thick cloth so as to keep as warm as possible 
(in cold weather), in summer it is not necessary. In the 
morning knead well, adding flour until stiff enough, and 
keep warm until light; then set it in pans to rise ; no 
saleratus is needed. Bread made in this way will never 
fail to be good if good flour and yeast are used. 

WHEAT BREAD. 

Mrs. D. W. Thatcher, River Forest. 

Take a pan of flour, and put in a small handful of salt 
and a bowl of soft yeast and one pint of lukewarm milk, 
mix stiff with flour and let it rise. Then knead it into 
pans, and let it rise, and if wanted very white, knead it 
down two or three times; this makes it whiter, but loses 
its sweet taste ; bake forty-five minutes. 

RICE BREAD. 

Mrs. E. S. Chesebrough. 

Boil a teacup of rice quite soft; while hot, add butter 


284 


THE HOME COOK BOOK. 


the size of an egg, one and a half pints of milk, rather 
more than one-half pint of bolted corn meal, two table¬ 
spoons of flour, two eggs and a little salt. Bake just one 
hour. The bread should be about two inches thick. 

MRS. FURLONG’S BROWN BREAD. 

Three cups of corn meal, one cup of flour, one cup of 
syrup, one cup of sour milk, two cups of sweet milk, one 
teaspoon of soda, one teaspoon of salt; steam four hours. 

BROWN STEAMED BREAD. 

Mrs. G. B. Griffin. 

Two cups corn meal, one cup Graham flour, one cup 
white flour, one cup molasses, two cups sour milk, one 
cup sweet milk, one teaspoon saleratus; steam four hours. 

BROWN BREAD. 

Mrs. J. M. Durand. 

Scald two quarts of Indian meal; when sufficiently cool 
add two quarts of rye meal, one-half cup of yeast, one- 
half cup of molasses ; add warm water, and stir hard as 
you can well with a spoon; set down to rise ; when light 
stir well; put in pans to rise a second time. Steam one 
hour, and let bake from one-half to one hour. 

fiROWN BREAD. 

Mrs. G. F. De Forrest, Freeport, Ill. 

One and a half pints of thick sour milk, one and a half 
cups Graham flour, one and a half cups rye flour, two 
cups two-thirds full of Indian meal, one-half cup of mo- 


VALUABLE RECIPES. 


2S5 


lasses, salt, one heaping teaspoon soda beaten into the 
milk before adding the other ingredients. Steam five 
hours. Very fine. 

STEAMED BEOWN BEEAD. 

Mrs. C. G. Smith. 

One pint of sweet milk, four tablespoons of molasses, 
one cup of Indian meal, two cups of rye or Graham flour, 
one teaspoon of salt, one of saleratus ; mix with a spoon, 
and steam three hours, and bake half an hour or more. 

BEOWN BEEAD. 

Mrs. Lamkin. 

One and one-half cups of rye meal, one and one-half 
of Indian meal, one-half cup of molasses, two and one- 
half of cold water, even teaspoon of soda, a little salt; 
steam four and a half hours, then put it in the oven for a 
very few minutes, just-to take the moisture from the top. 

BEOWN BEEAD. 

Mrs. Banks. 

Two cups of Graham flour, one of wheat flour, two 
large spoons of molasses, a little salt, one yeast cake or 
half cup of yeast, warm water enough to make a very . 
stiff batter. Put it in the bake-tin, and when light enough, 
bake in a good oven three-fourths of an hour. 

BOSTON BEOWN BEEAD. 

Mrs. F. E. Stearns. 

One and one-half cups of Graham flour, two cups of 


286 


THE HOME COOK BOOK. 


corn meal, one-half cup of molasses, one pint of swe«?it 
milk, and one-half a teaspoon of soda; steam three hours. 

BROWN BREAD 

Mrs. Kent. 

Three and one-half cups of Graham flour, two of corn 
meal, three of sour milk, one-half of molasses, one and 
one-half teaspoons of soda; steam two and one-half hours, 
and put in the oven for fifteen minutes. 

BROWN BREAD. 

Mrs. E. Wood. * 

One quart of Graham flour, one pint of wheat flour, 
one-half cup of brown sugar, one pint of yeast, a little 
salt; let rise; put in pans ; stand short time to rise, and 
then bake. 


BOSTON BROWN BREAD. 

Mrs. L. Gilbert, Evanston. 

Three teacups Graham flour, two teacups corn meal 
one-half teacup molasses, one pint sour milk, one pint 
water, one teaspoon soda, one teaspoon salt, put into a 
tin pail, covered tightly and boil four hours in a kettle. 

BROWN BREAD TOAST. 

Cut the bread in slices and toast. Put it in the dish for 
the table, take a bov/1 of thick cream, add a little salt, 
then pour over the toast; put it in the oven until it heats 
through. 


VALUABLE RECIPES. 


287 


BROWN JOE. 

0 

Mrs. O. L. Wheelock 

Two cups of Indian meal, two of flour, one of molasses, 
one pint of milk, one teaspoon of soda, same of salt; 
steam six hours. 

TRAVELER’S BREAD. 

Take Graham flour (unsifted); and currants, figs, dates 
or raisins may be used by chopping them ; stir quite stiffly 
with the coldest water as briskly as possible, so as to in¬ 
corporate air with it; then knead in all the unbolted 
wheat flour you can; cut in cakes or rolls one-half inch 
thick, and bake in a quick oven. 

STEAMED BREAD. 

Sophia B. Irmberg. 

One cup flour, one cup rye meal, one cup corn meal 
one-half cup molasses, one and a half cups of sour milk 
one egg, little salt, one teaspoon soda. Steam for three 
hours; then set the pan in the oven for ten or twenty 
minutes before sending it to the table. 

STEAMED CORN BREAD. 

Mrs. Jane Conger. 

Take three cups of meal, and one of flour, scald two 
cups of the meal with boiling water, add the other 
cup of meal and flour, two cups of sour milk, one cup 
molasses, one teaspoon of soda, a little salt. Steam three 
hours. 


288 


THE nOME COOK BOOK. 


OLD FASHIONED GRAHAM BREAD. 

Mrs. Pulsifer. 

One teacup of good yeast, one quart of warm water, 
one teaspoon of salt, two cups sugar, or less, one small 
teaspoon soda, stir in enough white winter wheat Graham 
flour to make it stiff enough to drop off the spoon readily, 
grease your bread pans, put in, and set to rise, let it get 
quite light, then bake in a moderate oven for three- 
quarters of an hour. 

BROWN BREAD. 

Mrs. Wm. Blair. 

Take part of the sponge that has been prepared for 
your white bread, warm water can be added, mix it with 
Graham flour (not too stiff); and one cup of molasses for 
three loaves of bread. 

For Brown Biscuit. —Take this Graham dough, as 
prepared for bread, working in a little butter. Butter the 
size of an egg is sufficient for two dozen biscuits. 

CORN BREAD. 

Mrs. Juliet L. Strayer, a Southern Lady. 

One-half pint of buttermilk, one-half pint of sweet 
milk; sweeten the sour milk with one-half teaspoon of 
soda; beat two eggs, whites and yolks together; pour the 
milk into the eggs, then thicken with about nine table¬ 
spoons of sifted corn meal. Put the pan on the stove 
with a piece of lard the size of an egg; when melted pour 
it in the batter; this lard by stirring it will grease the pan 
to bake in; add a teaspoon of salt. 


VALUABLE RECIPES. 


289 


CORN BREAD. 

Mrs. J. S, Gano, and Mrs. O. F. Avery. 

One pint Indian meal, one pint sour milk or buttermilk, 
two eggs, whites and yolks beaten separately, whites put 
in last thing; two tablespoons sugar; one tablespoon 
melted butter, a little salt, half a teaspoon saleratus. 

CORN BREAD. 

Mrs. Wm. H. Low. 

Two tablespoons of sugar, one tablespoon butter, two 
eggs; stir all together, add one cup of sweet milk, three 
teaspoons of baking powder, and three-fourths of a cup 
corn meal; flour to make it quite stiff. 

INDIAN BREAD. 

Mrs. G. H. L. 

Five cups Indian meal, yellow, five cups sour milk, 
three cups rye flour, one-half cup molasses, one tablespoon 
saleratus. 


INDIAN BREAD. 

Mrs. A. T. Hall. 

One pint of meal, one pint of flour, one pint of milk, 
one teacup of molasses, one teaspoon of soda, one-half of 
cream tartar; steam two hours and bake half an hour. 

GRAHAM BREAD. 

Mrs. B. J. Seward. 

One pint sweet milk, one-half cup molasses, one tea¬ 
spoon saleratus, one teaspoon salt. Mix thin enough to 
pour. 


19 


290 


THE HOME COOK BOOK. 


GEAHAM BEEAD. 

Mrs. J. B. Hobbs. 

For one loaf, take two cups of white bread sponge, to 
which add two tablespoons of brown sugar, and Graham 
flour to make a stiff batter; let it rise, after which add 
Graham flour sufficient to knead, but not very stiff; then 
put in the pan to rise and bake. 

GEAHAM BEEAD. 

Mrs. Ludlam, Evanston. 

One cup wheat flour, three cups Graham flour, two 
tablespoons of molasses, one teaspoon salt, yeast enough 
to make it rise; mix and put in baking tins at night. It 
will be ready to bake in the morning. 

GEAHAM BEEAD. 

Mrs. H. P. Stowell. 

Set sponge of fine flour, same as for wheat bread; when 
sufficiently raised, instead of mixing with fine flour, mix 
with Graham to the usual consistency; mould with fine 
flour a little, raise once, then it is ready for the oven. 
Sweeten with syrup or sugar, if desired, though I think 
it better without either. 

EOLLS. 

Mrs. H. F. Waite. 

To the quantity of light bread dough that you would 
take for twelve persons, add the white of one egg well 
beaten, two tablespoons of white sugar, and two table¬ 
spoons of butter; work these thoroughly together; roll 


VALUABLE KECIPES. 


291 


out about half an inch thick ; cut the size desired, and 
spread one with melted butter and lay another upon the 
top of it. Bake delicately, when they have risen. 

PARKER HOUSE ROLLS. 

Alice M. Adams, Mrs. J. P. Ploit, and others. 

Two quarts flour, make a hole in the top, put in a piece 
of butter the size of an egg, a little salt, and a tablespoon 
of white sugar; pour over this a pint of milk previously 
boiled and cooled, and one-half teacup of good yeast. 
When the sponge is light, mould for fifteen minutes, let it 
rise again and cut into round cakes, butter on one side 
and turn over on itself, bake in a quick oven. 

PARKER HOUSE ROLLS. 

Mrs. A. H. Dashiell, Bricksburg, N. J. 

One quart sifted flour, one-half cup yeast, two table¬ 
spoons of sugar, salt, two tablespoons butter and one of 
lard; pour one pint of boiling milk over the ingredients, 
except yeast, and add that when lukewarm; mix early in 
the morning, and knead at noon, adding sufficient flour to 
make as stiff as biscuit; when light knead into rolls; roll 
out rather thin, cut with a biscuit cutter and then roll 
oblong, spread a little butter on one end and fold over; 
let them rise on the pans before baking. They ought to 
bake in ten or fifteen minutes. In cold weather the 
sponge should be made at night. 

PARKER HOUSE ROLLS. 

Mrs. L. J. Tilton. 

Boil one pint of sweet milk, and when partly cooled 


292 


THE HOME COOK BOOK. 


melt in it half a cup of white sugar and one tablespoon of 
lard or butter; when lukewarm, add half a cup of yeast; 
make a hole in two quarts of flour and pour this mixture 
in. If for tea, set to rise over night, in the morning mix 
well and knead for half an hour, then set to rise again; 
about four o’clock knead again for ten or fifteen minutes; 
roll out thinner than for biscuit, rub melted butter upon 
half the surface and fold it upon the other; set to rise 
once more in pans, and when light bake twenty minutes in 
a hot oven. 

DETROIT ROLLS. 

Mrs. A. M. Gibbs. 

Put one pint warm milk in the middle of two quarts 
flour, beat up a thick batter, a little stiffer than pancakes, 
and add one-half cake German compressed yeast. When 
light knead up like bread, kneading the dough out in a 
long roll and folding over like pie crust, doing this six or 
seven times. When again light, add apiece of butter size 
of a large egg, pulling it through the dough, then work in 
two eggs, and one tablespoon sugar that has been beaten 
together very light. Knead again same as before. Roll 
out on your bread board with rolling pin, cut with small 
round or oval cutters, dipping cutter occasionally in a cup 
of melted lard or drippings instead of flour, and put in 
pans to rise. When creamy light, bake, it will expedite 
the rising, to set the pans over hot water. 

FRENCH ROLLS. 

Mrs. Thos. Orton. 

Take one-half cup of yeast, rub a small one-half cup of 


VALUABLE RECIPES. 


293 

butter in the flour (you will have to guess the quantity), 
then add the yeast, and water enough to wet; mix as for 
soda biscuit. Let it rise till morning. Roll in thin sheets, 
and cut into squares, spread a very little butter on each, 
and sprinkle a little flour on to roll up. Put in the pan 
when light, bake twenty minutes. Nice. 

FRENCH ROLLS. 

Etta C. Springer. 

One quart flour, add two eggs, one-half pint milk, table¬ 
spoon of yeast, knead it well; rise till morning. Work 
in one ounce of butter and mould in small rolls; bake 
immediately. 

BROWN ROLLS. 

Mrs. Melancthon Starr, Rockford, Ill. 

One quart Graham flour, milk enough to make a stiff 
batter, one-third cup of yeast, and mix overnight; in the 
morning add two eggs, one large tablespoon of sugar, one- 
fourth teaspoon of soda, piece of butter half the size of an 
egg, and a little salt; put in cups, and let stand twenty 
minutes before baking. 

CORN MEAL ROLLS. 

Mrs. A. H. Dashiel, Bricksburg, N. J. 

To one quart of mush, add, when hot, one-half cup un¬ 
melted lard, salt it well; when lukewarm, add one-half 
cup of yeast; make this at noon, and at night add a small 
teaspoon of soda, and knead in wheat flour as for biscuit. 
In the morning mould into biscuit, and let them rise in 
the pan before baking. Bake in a quick oven. 


THE HOME COOK BOOK. 


294 


TREMONT BISCUIT. 

Brought from Boston, by Mrs. O. B. Wilson. 

One and a half pints of warm milk, one tablespoon 
lard, two tablespoons white sugar, a little salt, one yeast 
cake (Twin Bro.’s), or a cup of home made yeast or half 
a cake of compressed yeast as is most convenient; two 
quarts of sifted flour. To mix — make a hole in the flour 
and mix in all the ingredients to make a sponge; set in a 
warm place to rise; when quite light, work in all the flour 
and set the dough once more to rise ; when well risen, 
work a little more, and roll out about one-third of an inch 
thick, and cut with a biscuit cutter. Moisten one edge 
with melted butter, then fold together in the middle like 
rolls. Place them in a bread-pan about one inch apart; 
set to rise for about half an hour in a warm place, and 
when light, bake in a quick oven, allowing from ten to 
fifteen minutes if the oven is just right. Make up about 
ten o’clock in the morning if wanted for tea; if wanted 
for breakfast, make up about nine o’clock in the evening, 
and work in all the flour at the first fixing, then add as 
soon as you are up in the morning, one-half teaspoon of 
soda; mould your biscuit and they will be ready for bak¬ 
ing when the oven is hot. With compressed yeast, about 
six hours all together is required. These are very delicate 
and delicious when properly made. 

VIRGINIA BISCUITS. 

Mrs. J. G. Hamilton. 

Rub a teaspoon of lard into a quart of flour, put the 
flour into a sifter and sift a teaspoon of soda with the 


VALUABLE RECIPES. 


295 


flour, one teaspoon of salt, and one pint of buttermilk to 
moisten the flour; after beating the mixture with a spoon 
until thoroughly mixed, turn it out on a biscuit board, 
work until smooth, cut it out with a cutter and bake with 
a steady heat. 

GREEK MOUNTAIN -BISCUITS. 

Mrs. Lamkin, Evanston. 

Three cups milk, two cups sugar, one cup butter ; make 
a stiff batter at night with two tablespoons yeast, one-half 
the sugar and one-half the butter melted; in the morning 
add the other half of sugar and butter, and make it not 
quite as stiff as yeast bread; two hours before tea make 
up the biscuits and set them to rise. 

GRAFTON BISCUITS. 

Boil two large, white potatoes, mash and pour boiling 
water on until of the consistency of gruel; add one table¬ 
spoon of sugar and one teacup full of yeast when suffi¬ 
ciently cool; set away to rise ; when light heat one pint 
of milk until warm enough to melt two tablespoons of 
butter, add salt and flour enough to make a thick batter; 
set to rise , when light work twenty minutes ; set it to rise 
again, then roll out thin and spread melted butter over; 
cut out with a tumbler and lay one-half over the other 
prick in several places and set to rise; then bake twenty 
minutes. 


FRENCH BISCUITS. 

Mrs. Lind. 

Two cups of butter, two cups of sugar, one egg, (or the 


298 


THE HOME COOK BOOK. 


whites of two,) half a cup of sour milk, half a teaspooN 
of soda, flour to roll; sprinkle with sugar. 

BAISED BISCUITS. 

Hannah Johnson ; endorsed by Mrs. A. N. Sheppard. 

Take one and one-half pints of milk, one spoon of lard, 
two of white sugar, and one yeast cake or one-half a pack¬ 
age of compressed yeast, and two quarts of flour; make 
a hole in the flour and put in all the ingredients; set in a 
warm place to rise until morning, then mix all together 
and set to rise again ; when well risen, roll out rather thin, 
cut them out like biscuits, wet one edge with melted but¬ 
ter, and fold together like rolls ; when well risen, bake in 
a quick oven about twenty minutes. If made with com¬ 
pressed yeast, six and one-half hours will be sufficient to 
raise them in winter. 

TEA BISCUITS. 

Mrs. O. L. Parker. 

Make a good soda or cream biscuit; mould it and roll 
it out half the thickness of common biscuit; spread it 
over with three or four spoons of melted butter; then 
over this sprinkle half a coffee cup of best sugar ; roll up 
as compactly as you would a roll of jelly cake ; slice your 
roll off into inch thick slices; lay these flat on your tins 
and bake as biscuits. They are very nice cold. 

TEA BISCUITS. 

Mrs. Norcross. 

One cup of hot water, two of milk, three tablespoons 


VALUABLE RECIPES. 


297 


of yeast; mix thoroughly ; after it is risen, take two-thirds 
of a cup of butter and a little sugar and mould it; then 
let it rise, and mould it into small cakes. 

TO MAKE STALE BREAD OR CAKE FRESH. 

Mrs. M. G. Adams. 

Plunge the loaf one instant in cold water; lay it upon 
a tin in the oven ten or fifteen minutes. Cake and rolls 
may be thus made almost as nice as if just baked, but 
must be eaten immediately. 

RAISED BISCUITS. 

Mrs. C. H. Wheeler. 

Make a sponge of one pint of milk, a little salt, and 
half a cake of compressed yeast (any other will do) • 
when light, take a piece of butter the size of an egg, one 
quarter of a cup of sugar, and one egg; beat them up 
together and stir into the sponge, adding flour to make a 
stiff batter; stir it well and leave to rise; then take with 
a spoon the light dough just enough for each biscuit and 
work softly into shape ; lay into pans and bake after 
standing a short time to rise again. 

GRAHAM BISCUITS. 

Mrs. A. W. D. 

Three cups of Graham flour, one of wheat flour, one 
egg, butter the size of an egg, one tablespoon of sugar, 
two of cream tartar, one of soda; salt and milk to mix. 


298 


THE HOME COOK BOOK. 


GRAHAM BISCUITS. 

M. 

One quart of Graham flour, three and one-half heaping 
teaspoons of baking powder, one teaspoon of salt, one of 
butter; make into soft dough with milk. 

GRAHAM BISCUITS. 

Mrs. Phelps. 

Three cups of Graham flour, one cup white flour, three 
cups milk, two tablespoons lard, one heaping tablespoon 
white sugar, one saltspoon of salt, one teaspoon of soda, 
two teaspoons of cream tartar; mix and bake as you do 
the white soda biscuit. 

RYE BISCUIT. 

Mrs. Lamkin. 

Two cups rye meal, one and a half cups flour, one-third 
cup molasses, one egg, a little salt, two cups sour milk, 
two even teaspoons saleratus. 

BUNS. 

Two coffeecups bread dough, two eggs, one cup sugar, 
spices, a few currants; mould like rusk and let them rise 
before baking. 

BUNS. 

M. 

Take one large coffeecup of warm milk, one-quarter 
cake of yeast and salt; make sponge; let rise; when 
light work into a dough, adding one-half teacup of sugar. 


VALUABLE RECIPES. 


299 


one egg, butter twice size of an egg; let rise; roll into a 
sheet; butter it; cut into strips three inches wide and six 
inches long; fold, not quite in the middle ; let rise again 
and bake; when in a dough, if it rises before you are 
ready, push it down. Excellent. 

BUSKS. 

Mrs. P. B. Ayer. 

To one tumbler of warm milk add a half gill of yeast, 
three eggs and a coffeecup of sugar beaten together, two 
ounces of butter rubbed into flour, of which use only 
enough to enable you to mould it; let it rise over night; 
when very light, roll and put on tins to raise again, after 
which bake in a quick oven twenty minutes. 

BUSKS. 

Milk enough with one-half cup of yeast to make a pint; 
make a sponge and rise ; then add one and a half cups 
of white sugar, three eggs, one-half cup of butter; spice 
to your taste; mould, then put in pan to rise. When 
baked, cover the tops with sugar dissolved in milk. 

SODA BISCUITS. 

M. 

To each quart of flour add one tablespoon of shorten¬ 
ing, one-half teaspoon of salt, and three and a half heap¬ 
ing teaspoons of Price’s Cream Baking Powder; mix 
baking powder thoroughly through the flour, then add 
other ingredients. Do not knead, and bake quick. To 
use cream tartar and soda, take the same proportions 


300 


1 JE HOME COOK BOOK. 


without the baking powder, using instead two heaping 
teaspoons cream tartar and one of soda. If good they 
will bake in five minutes. 

BAKING POWDER BISCUITS. 

Mrs. M. G. Adams. 

One quart flour, two teaspoons baking powder, one 
tablespoon butter (or lard), rubbed well together; mix 
with cold water, stirring quickly with a knife; when well 
mixed add flour enough to mould out smoothly; roll 
about an inch thick, cut with a tumbler or tin cutter, 
place in pan and bake quickly in a well heated oven. If 
made properly they will be as light and white as foam. 

CREAM BISCUITS. 

Mrs. A. M. Gibbs. 

Three heaping tablespoons of sour cream; put in a 
bowl or vessel containing a quart and fill two-thirds full 
of sweet milk, two teaspoons cream tartar, one teaspoon 
of soda, a little salt; pour the cream in the flour, mix 
soft and bake in a quick oven. 

STRAWBERRY SHORTCAKE. 

Make good biscuit crust; bake in two tins of same 
shape and size; mix berries with plenty of sugar; open 
the shortcake, butter well and place berries in layers, 
alternated with the crust; have the top layer of berries 
and over all put charlotte russe or whipped cream. 


VALUABLE RECIPES. 


301 


STRAWBERRY SHORTCAKE. 

Make a fine soda biscuit crust, and separate in three 
pieces, roll out about half an inch thick the size of your 
pans, which should be round (are best baked in jelly cake 
pans). As you place the crust in your pan, spread over 
melted butter, and then roll out another crust and place 
on this, butter this well and then roll out and put on your 
last crust, place in the oven and bake. As you take out 
the separate crusts may be lifted carefully; butter each 
crust again and place the berries on, covering again with 
the layer of crust and then a layer of berries quite thick. 
Serve with clear or whipped cream and sugar. 

STRAWBERRY SHORTCAKE. 

Make a fine sponge cake and bake in very small round 
pans. When baked put on one layer of berries quite 
thick with sugar, and then cover with a layer of sponge 
cake and sift sugar over. The pans in which these are 
baked should be the size around of a saucer, and served 
as above described; one cake to each person with cream 
handed. 

ORANGE SHORTCAKE. 

M. 

Make a nice shortcake; spread in layers of sliced 
oranges with sugar and a little cream. To be eaten with 
sweetened cream. 

ORANGE SHORTCAKE. 

Mrs. A. A. Carpenter. 

Prepare the crust as you would for strawberry short- 


302 


THE HOME COOK BOOK. 


cake. Slice very fine and put down in sugar one dozen 
nice oranges. When you separate the crust butter it 
nicely and then add the oranges. 

APPLE SHORTCAKE. 

M. 

Season apple sauce with butter, sugar, etc.; make a nice 
shortcake, open and butter it and put the apple sauce in 
layers. Serve with sweetened cream. 

ELLEN’S TEA CAKE. 

Two eggs, two tablespoons sugar, beaten together, three 
cups flour, one cup milk, one teaspoon soda, two of cream 
tartar; add last two tablespoons melted butter. Bake 
half an hour in square or round tin. To be eaten like 
Sally Lunn, hot with butter. 

SALLY LUNN. 

Mrs. J. H. Brown. 

One quart of warm milk, one-half cup of butter, one 
of sugar, five eggs and one cup of yeast; flour enough 
for stiff batter. Bake one hour. 

SALLY LUNN. 

M. 

Take one pint of milk, three of flour, three eggs, a little 
salt, two tablespoons of butter, and two of sugar. Yeast 
enough to raise. 


VALUABLE RECIPES. 


303 


SALLY LLTNK 

Mrs. C. H. Wheeler. 

One pint of milk, a piece of lard or butter the size of 
an egg, warmed in the milk; take from the stove and add 
three well beaten eggs, three pints of flour, one cup of 
yeast; let it stand about three hours or until light; then 
pour into flat pans without working or kneading, and let 
it stand an hour before baking; when baked, split and 
butter; eat white hot. 

SALLY LUNK 

Mrs. I. W. Preston, Highland Park. 

One quart of flour, butter the size of an egg, two eggs, 
two cups of milk, three spoons of baking powder, a pinch 
of salt; rub the salt and baking powder dry with the 
flour ; melt the butter in one cup of milk ; add the other 
cold; break in the eggs without beating; stir all together 
hard, and bake twenty or thirty minutes in a hot oven. 

SALLY LUOT. 

Miss Annie Yocum, Cairo, Ill. 

Three teacups of light dough from hop yeast, three tea¬ 
spoons melted butter, one cup of sugar, three well beaten 
eggs, one-half teaspoon of soda dissolved and strained, a 
pinch of salt, and flour to make the dough stiff enough to 
knead well; set away to rise, and when light make out by 
rolling in cakes to fit your pans, one-half inch thick; 
place one in the pan, cover well with soft butter and lay 
another on top; when light bake and serve at once. If 
properly buttered the layers will separate when baked. 


304 


THE HOME COOK BOOK. 


This bread we prize very highly for tea, warm, and any 
that may be left is good cold for breakfast. 

; SQUASH CAKES. 

Miss C. Harris. 

One cup squash, one pint sour milk, one egg, a little 
salt, half a teaspoon soda, flour for a batter thick enough 
to fry. 

CREAM CAKES. 

Six eggs, beaten separately, a half pint of sour cream, 
one pint of sweet milk, one and one-half teaspoons of 
baking powder, flour enough to make a thin batter; bake 
in cups. 

BREAFAST CAKES. 

Mrs. Rice. 

One cup milk, one pint flour, three eggs, piece butter 
size of an egg, two teaspoons cream tartar, one teaspoon 
soda, one tablespoon butter. 

TEA CAKES. 

Mrs. E. S. Chesebrough. 

One quart of sifted flour, one pint sweet milk, butter 
size of egg, two eggs, two teaspoons sugar, one of soda, 
two of cream tartar; bake in small patty-pans. 

WHEAT GEMS. 

Mrs. W. H. Ovington. 

One pint milk, two eggs, flour enough to make a batter 


VALUABLE RECIPES. 


305 


not very stiff, two large spoons melted butter, yeast to 
raise them, a little soda and salt. Bake in gem irons. 

GEMS. 

Mrs. H. P. Stowell. 

A heaping tea saucer of Graham flour, one-half teacup 
of white flour, mix with sweet milk or water until some¬ 
what thicker than griddle-cake batter. In the meantime, 
have your gem-irons a little greased, heating on top of the 
stove. Bake in a hot oven and in twenty-five minutes 
you have a dish for your breakfast that is rightly named. 
Have tried them with and without salt, and we think the 
latter very preferable. 

GRAHAM GEMS. 

Mrs. E. R. Harmon. 

One quart of sweet milk, one cup syrup, one teaspoon 
soda, two teaspoons cream tartar, little salt; mix cream 
tartar in Graham flour, soda in the milk, and make it as 
stiff with the flour as will make it drop easily from the 
spoon into muffin rings. 

POP OYERS. 

Mrs. Andrews. 

One cup milk, one cup flour, one egg, beaten sepa¬ 
rately. Bake in cups, a tablespoon to each cup. 

POP OYERS. 

S. S. Pierce. 

One cup flour, one cup milk, one egg, piece butter size 
of a walnut, a little salt; to be baked in scallops in a very 
quick oven This rule makes twelve, 

20 


306 


THE HOME COOK COOK. 


POP OVERS. 

* Mrs. King. 

Three cups of milk, three cups flour, three eggs, a little 
salt, one tablespoon melted butter put in the last thing; 
two tablespoons to a puff. 

CORN POP OVERS. 

Mrs. A. T. Hall. 

One pint sweet milk scalded; stir into the hot milk a 
coffeecup of corn meal, a piece of butter half the size of 
an egg, a little salt, three eggs well beaten, and stirred in 
the last thing. No soda. 

ROSETTES. 

Mrs. A. S. Ewing. 

Mix a quart of milk into a pint of flour, beat the whites 
and yolks of three eggs separately, one tablespoon of 
butter cut fine into the mixture, half teaspoon salt; add 
the stiffly beaten whites of eggs last of all. Bake in well 
warmed and greased rosettes or muffin pans. 

PUFFS. 

Mrs. Wren. 

Two eggs beaten separately, two cups of milk, two cups 
of flour, butter the size of a walnut; drop into hot irons 
and bake quickly. 

YPSILANTI COCOANUT PUFFS. 

One grated cocoanut, a little over one-half pound pul¬ 
verized sugar stirred in the whites of three eggs, beater; 


VALUABLE RECIPES. 


307 


light; drop in small cakes on a dripping pan. Bake in a 
very quick oven. 

PUFFS. 

Four cups of milk, four cups of flour, four eggs, butter 
the size of two eggs; put in cups half full, and bake for 
tea or breakfast. 


GEAHAM PUFFS. 

Mrs. O. S. Wheelock. 

One pint of Graham flour, one egg, teaspoon salt, one 
tablespoon baking powder; wet with milk or water. 


FEITTEES. 

Mrs. Brown. 

One pint sweet milk, four eggs, one quart flour and three 
teaspoons baking powder sifted together. Serve warm 
with maple syrup. 


FEITTEES. 

Mrs. E. R. Harmon. 

Four eggs, one quart of milk, a little salt; stir a little 
stiffer than pancakes, and fry in hot lard 

t 

FEITTEES. 

M. 

One pint boiling water, one tablespoon butter, one pint 
flour, stirred into water while boiling; let it cool a little, 
and add four eggs, one at a time. Fry in hot lard when 
the steam rises. 


30 S 


THE HOME COOK BOOK. 


FEITTEES OE PUFFS. 

M. 

One pint milk in sauce-pan ; when it boils, stir in flour 
until very thick; when cold, mix with six well-beaten 
eggs, one tablespoon sugar, one-half nutmeg, grated peel 
of small lemon, one tablespoon brandy. Beat well for 
fifteen minutes. It should be thicker than pancake bat¬ 
ter. Drop into hot lard. Sprinkle with powdered sugar 
or spiced sugar. 

FEENCH FEITTEES. 

Beat the yolks of four eggs very light, add to them one 
pint of milk, cut some slices of baker’s bread about an 
inch thick, cutting off all the crust and lay them in the 
milk about fifteen minutes. Have your griddle hot, and 
fry the slices a nice brown, using fresh lard for the pur¬ 
pose. Beat the whites of the eggs very light, and stir into 
them one cup of powdered sugar, and flavor with lemon; 
to be used as sauce with the fritters. Some prefer liquid 
pudding sauce. 


PAESNIP FEITTEES. 

• M. 

One-half cup milk and a tablespoon of butter ; boil five 
or six medium sized parsnips till tender, mash very fine, 
add two eggs, three tablespoons flour and a little salt; fry 
a delicate brown in hot drippings. Serve on a hot dish, 
or napkin. 


VALUABLE RECIPES. 


309 


GEEEN COEN FEITTEES. 

Mrs. Andrews. 

Twelve ears of corn grated, four eggs, tablespoon of 
butter, salt, very little flour; drop a spoonful of the batter 
into boiling lard. 

APPLE FEITTEES. 

M. 

One teacup of sweet milk, one tablespoon of sweet light 
dough dissolved in milk, three eggs beaten separately, one 
teaspoon of salt, one and one-half teacups of flour, one 
tablespoon of sugar, and the grated peel of a lemon, peeled 
apples sliced without the core ; drop into hot lard with a 
piece of apple in each one; sprinkle with powdered or 
spiced sugar. Let them stand after making and they will 
be lighter. Good. 

SPICED SUGAE FOE FEITTEES. 

M. 

One tablespoon of finely powdered and mixed spices 
(sifted), three tablespoons of powdered sugar well mixed 
with spices (two-thirds cinnamon and one-third nutmeg 
and cloves). 

GEEEN COEN CAKES. 

A. M. G. 

Twelve ears of sweet corn grated, one teaspoon of salt, 
one egg and a little more than a good tablespoon of flour. 
If the corn is not young and milky, very little or no flour 


310 


THE HOME COOK BOOK. 


need be used. Drop the cakes from the spoon into hot 
lard or butter. 

Oyster plant fritters may be made in the same way — 
first boiling and mashing the oyster plant; six plants 
would be sufficient for one egg. 

GKAHAM MUFFINS. 

S. L. S. 

One coffee cup of sour milk, one tablespoon of sugar 
or molasses, one egg, one scant teaspoon of soda, one- 
half of salt, enough Graham flour to make a stiff batter; 
sweet milk and two teaspoons of baking powder can be 
used instead of sour milk and soda. Bake in muffin pans 
twenty minutes. 

MUFFINS. 

Mrs. Wm. H. Low. 

One tablespoon of butter, two tablespoons sugar, two 
eggs—stir all together; add one cup of sweet milk, three 
teaspoons of baking powder, flour to make a stiff batter. 
Bake twenty minutes in a quick oven. 

MUFFINS. 

From a Southern Lady. 

Beat four eggs into a full tablespoon of lard, mix into 
them one and one-half pints sour milk, effervescing with 
a teaspoon of soda; add enough flour to make the con¬ 
sistency of pound cake. Bake in heated rings. 

MUFFINS. 

Mrs. Rice. 

Three cups flour, one-half cup sugar, two cups milk, 


VALUABLE RECIPES. 


311 


large spoon butter rubbed to a cream with the sugar, two 
eggs, one-half teaspoon soda, one teaspoon cream tartar, 
one teaspoon salt. Bake one-half hour. 

MUFFINS. 

Mrs. Bartlett. 

One pint sweet milk, one-half cup yeast, one-half cup 
butter, one-half cup sugar, one teaspoon salt; stir a little 
thicker than fritters ; set over night. 

MUFFINS. 

Mrs. C. M., Winnetka. 

Butter size of an egg, three tablespoons of sugar, three 
eggs, (yolks beaten to a cream,) one-half cup sweet milk, 
flour to make a stiff batter; add whites of eggs well 
beaten. Bake in muffin pans in a hot oven. 

MUFFINS. 

M. 

One-half cup sugar, one-half cup milk, two eggs, two 
tablespoons butter, two heaping teaspoons baking powder, 
flour enough to make thick as sponge cake. 

MUFFINS. 

Mrs. Hoge. 

Five eggs, one quart flour, two small cups of milk, two 
tablespoons melted butter, four tablespoons sugar, three 
tablespoons baking powder and a little salt. 


CINNAMON MUFFINS. 

Mrs. N. C. Gridley, Evanston. 

One teacup sour milk, one cup not quite half full* sugar, 


312 


THE HOME COOK BOOK. 


one teaspoon soda, one tablespoon cinnamon, one egg; 
stir thick with flour and bake in gem irons. 

MUFFINS. 

Mrs. P. B. Ayer. 

No. i. — One cup milk, three teaspoons baking powder, 
two tablespoons cream, one egg, flour enough to make a 
stiff batter; bake in rings. 

No. 2. — Melt one-half teacup of butter in a pint and a 
half of milk, one gill of yeast, four eggs well beaten, and 
flour enough to make a stiff batter. When light, bake in 
rings. 

GRAHAM MUFFINS. 

Lake Forest. 

One and a half pints of Graham flour, one-half pint 
wheat flour. Take a pint cup three-fourths full of sour 
milk; add sour cream until full, soda to sweeten, and lit¬ 
tle molasses and little salt. Bake in gem irons, and have 
the irons hot before turning in the mixture. 

V • 

GRAHAM MUFFINS. 

Mrs. L. Cornell. 

One egg, butter half size of an egg, three cups Graham 
flour, three teaspoons baking powder, a pinch of salt, one- 
half pint milk, or milk and water; to be of thickness of 
ordinary cake batter. Corn cake may be made same way 
only use two cups of flour and one of meal, instead of the 
Graham flour, as above. Excellent. 


VALUABLE RECIPES. 


313 


GRAHAM MUFFINS. 

Mrs. L. J. Tilton. 

One egg, half a cup of sugar, piece of butter the size of 
an egg, one cup milk, three teaspoons baking powder, 
Graham meal to make a batter thick enough to drop in 
rings without spreading; thoroughly mix the baking pow¬ 
der with the meal; melt the butter and mix well with the 
sugar and egg; add the milk and gradually stir in the 
meal. 


GRAHAM MUFFINS 

Mrs. J. H. Brown. 

One egg, one and a half cups of sour milk, one tea¬ 
spoon saleratus, a little salt, two tablespoons of melted 
lard or butter, two tablespoons molasses; make stiff 
enough to drop from spoon. Bake fifteen minutes. 

RYE MUFFINS. 

Mrs. Bartlett. 

Two cups of rye, one of flour, one of sugar, one egg, 
one teaspoon of soda, and a little salt; mix quite stiff 
with sour milk. 

INDIAN MEAL MUFFINS. 

Two cups of Indian meal scalded with as little water as 
^ possible, one coffeecup of flour, one teacup of sweet milk, 
one tablespoon of shortening, one-half cup of brown sugar, 
a small cup of yeast; mixed over night. 


314 


THE HOME COOK BOOK. 


CORN MEAL MUFFINS. 

Mrs. A. M. Gibbs. 

Soak a pint of meal over night in sweet milk, just 
enough to wet it; in the morning dissolve half a teaspoon 
of soda in a tablespoon of boiling water, then fill the cup 
with buttermilk or sour milk; add this with the yolks of 
two eggs and a tablespoon of thick cream or melted but¬ 
ter to the meal, also half a teaspoon of salt. Have your 
rings or muffin frames hot, and bake twenty minutes. If 
preferred, a shallow pan can be used. 

WAFFLES. 

Yolks of three eggs, one quart milk, half cup melted 
butter, one heaping teaspoon baking powder. After¬ 
wards add the whites of the eggs and flour enough to 
make a thin batter. 


WAFFLES. 

M. 

One pint sour milk, three tablespoons melted butter 
three eggs, beaten separately, one teaspoon soda, a little 
salt, flour enough to make a thick batter. 

RICE CROQUETTES. 

C. T. C., Evanston, Ill. 

Boil one cup of rice in one quart of milk or water, till 
tender; while warm add a piece of butter the size of an 
egg, two eggs; make into rolls, dip them in cracker 
crumbs and fry them in lard or butter. 


VALUABLE RECIPES. 


315 


EICE CROQUETTES. 

Mrs. N. C. Gridley, Evanston. 

To about one quart of boiled rice, add the yolks of 
three eggs and a little salt; make it up into balls, roll 
them in flour and fry them in hot lard, as you would 
doughnuts. 

EICE CROQUETTES. 

One teacup rice, one pint milk, one pint water, a little 
salt; butter a tin, put in the mixture and swell on the 
stove, where it will not quite simmer. When dry, add 
two eggs, beaten light, with two tablespoons of sugar and 
one of butter. Have ready cracker crumbs spread on a 
board thickly. Make a roll of the rice in the crumbs; 
drop in hot lard and brown. 

EICE CROQUETTES. 

Mrs. Anna Marble. 

Rice boiled in milk and flavored with lemon or orange 
flower water; add sugar and eggs; when cold, cut in 
small pieces; roll them in flour dipped in egg, then roll 
again in bread crumbs, fry in hot fat, as you would dough¬ 
nuts. 

« 

COEN MEAL PONES. 

Mrs. A. M. Gibbs. 

Scald a quart of milk; stir into one pint of meal six 
eggs beaten separately, a little salt, one tablespoon flour, 
two teaspoons baking powder; bake in white cups or 
small bowls and send to the table in the cups, so they 
may be hot to be turned out on to the plate and eaten 
with butter or syrup. For tea or breakfast. 


316 


THE HOME COOK BOOK. 


GOOD BREAKFAST CAKES. 

Mrs. J. H. Brown. 

Three eggs well beaten, two and a half teacups of flour, 
one pint of sweet milk, a little salt; make a batter of 
these, put in cups or rings and bake in a quick oven. 

BANNOCKS. 

M. 

One pint corn meal, pour on it boiling water to thor¬ 
oughly wet it; let it stand a few minutes; add salt and 
one egg and a little sweet cream, or a tablespoon melted 
butter. Make into balls and fry in hot lard. 

INDIAN BANNOCKS. 

R. A. Sibley. 

One quart Indian meal, with a little salt, wet it quite 
soft with boiling water or milk—must be boiling; wet 
your hands; pat them out in small flat cakes; fry in hot 
lard, not enough to cover them. Cook one side first 
then turn. Cheap and good for breakfast. 

STELLA’S CORN CAKE. 

Mrs. F. M. Cragin. 

No. i.—One pint milk, one pint meal, two eggs, a piece 
of butter size of an egg, one and a half teaspoons cream 
tartar, three-fourths teaspoon soda, one-half teaspoon 
salt, a little sugar. 

No. 2.—One pint sour milk, two eggs, one pint meal, 
one tablespoon melted butter, one teaspoon saleratus. 

No. 3.—One pint sour milk, one-half pint water, one 


VALUABLE RECIPES. 


317 


quart meal, three tablespoons melted lard, one teaspoon 
saleratus, one teaspoon salt. 

GREEN CORN CAKES. 

Mrs. A. M. 

One pint of grated sweet corn, three tablespoons milk, 
one teacup of drawn butter, one teaspoon salt, one-half 
teaspoon black pepper, if liked one egg. Drop by the 
tablespoon in hot butter. Fry from ten to twenty minutes. 

CORN CAKES. 

Mrs. B. F. Adams. 

Three cups Indian meal, one cup flour, two cups sweet 
milk, one cup sour milk, one egg, teaspoon salt, teaspoon 
soda. Bake half an hour. This, with half a cup molasses 
and one cup suet, makes a nice pudding. Steam four 
hours. 


CORN CAKES. 

Mrs. Pulsifer. 

One pint of milk, one-half pint of corn meal, two table¬ 
spoons of flour, two eggs, one tablespoon of lard or but¬ 
ter, three tablespoons of sugar, one-half teaspoon baking 
powder. Beat well. 

CORN CAKES. 

S. S. Pierce. 

'One pint meal, one pint flour, one cup white sugar, two 
eggs, piece of butter size small egg; melt the butter; 
teaspoon soda, two teaspoons cream tartar, salt, sweet 
milk; made as thick as griddle cakes. 


318 


THE HOME COOK BOOK. 


GOOD CORK CAKES. 

Mrs. Wm. C. Harris. 

Scald about a pint of corn meal at night, adding a little 
salt; in the morning stir in one egg, and milk enough to 
make it thin enough to drop from a spoon on a tin. 

CORK CAKES. 

E. E. Marcy. 

One and one-half cups of Indian meal, one-half cup 
fine flour, one-half of molasses, one of milk, one-half 
teaspoon soda, a little salt. For weak stomachs, it is an 
improvement to add a little ginger. 

GREEK CORK GRIDDLE CAKES. 

Mrs. C. M. Dickerman, Rockford, Ill. 

Twelve ears corn grated, four eggs, one cup sweet milk 
(cream is better); one cup flour, three tablespoons butter, 
if you use milk, none if you use cream; a little salt. 
Bake on a griddle. 

GRIDDLE CAKES. 

Mrs. Orson Smith. 

Two quarts warm water, one teaspoon salt, one cup 
flour, one cup corn meal, one-half teacup yeast, two eggs 
well beaten and added the last; raise over night. 

RICE CAKES. 

Mrs. Lunt, Evanston. 

One cup soft boiled rice, add one-half cup milk, the 
yolks of three eggs, two tablespoons flour, a little salt; 


VALUABLE RECIPES. 


319 


then beat the whites to a stiff froth and mix with the rest. 
Fry on a buttered griddle as soon as possible after adding 
the whites of the eggs. Nice for invalids. 

SQUASH GEIDDLE CAKES. 

Mrs. Rice. 

One cup squash, two eggs, one and a half pints milk, 
salt to flavor, flour to make it of a consistency for frying; 
add a little soda dissolved in milk. 

QUICK BUCKWHEAT CAKES. 

One quart of buckwheat flour, one-half a teacup of corn 
meal or wheat flour, a little salt, and two tablespoons of 
syrup. Wet these with cold or warm water to a thin bat¬ 
ter, and add lastly four good tablespoons of baking 
powder. 

BUCKWHEAT CAKES. 

Lake Forest. 

One quart buckwheat flour, four tablespoons yeast, one 
teaspoon salt, one handful Indian meal, two tablespoons 
molasses, not syrup. Warm water enough to make a thin 
batter; beat very well and set in a warm place. If the 
batter is the least sour in the morning, add a little soda. 

COEN MEAL GEIDDDE CAKES. 

Lake Forest, 

Soak three-fourths of a pint of meal over night in three 
cups of sour milk and one of sour cream ; in the morning 
add one pint of flour, a little salt and two eggs; soda to 
sweeten the mixture. 


320 


THE HOME COOK 1 BOOK. 


CORN MEAL GRIDDLE CAKES. 

M. 

One pint of corn meal, two tablespoons melted butter, 
one teaspoon salt, two eggs, one tablespoon sugar, sour 
milk enough to make batter; saleratus (if you should get 
in a little two much it is easily remedied by adding a few 
drops of vinegar). 

OAT MEAL GRIDDLE CAKES. 

Mrs. J. M. Wetherell, Englewood, Ill. 

One cup oat meal, one cup flour, one teaspoon sugar, 
one teaspoon baking powder, one-half teaspoon salt; sift 
the baking powder in with the flour; add cold water to 
make a batter of the consistency of buckwheat cakes; 
beat very well together and bake immediately. This 
recipe is sufficient for a family of three. 

MUSH. 

Indian or oat meal mush is best made in the following 
manner: Put fresh water in a kettle over the fire to boil, 
and put in some salt; when the water boils, stir in hand¬ 
ful by handful corn or oat meal until thick enough for use. 
In order to have excellent mush, the meal should be 
allowed to cook well, and long as possible while thin, and 
before the final handful is added. When desired to be 
fried for breakfast, turn into an earthen dish and set away 
to cool. Then cut in slices when you wish to fry; dip 
each piece in beaten eggs and fry on a hot griddle. 

OAT MEAL GRUEL. 

Take two tablespoons of oat meal, pour on it a pint of 


VALUABLE KECIPES. 


321 


cold water; let it stand half a day, then pour it through a 
sieve and boil well one-quarter of an hour, stirring all the 
time; season according to taste. The coarse meal to be 
rejected. Good for invalids or children. 


WEIGHTS AND MEASURES. 


Ten eggs are equal to one pound. 

One pound of brown sugar, one pound of white sugar, 
powdered or loaf sugar broken, is equal to one quart. 

One pound of butter, when soft, is equal to one quart. 

One pound and two ounces Indian meal is equal to one 
quart. 

One pound and two ounces of wheat flour is equal to 
one quart. 

Four large tablespoons are equal to one-half gill. 

Eight large tablespoons are equal one gill. 

Sixteen large tablespoons are equal to one-half pint. 

A common sized wine glass holds half a gill. 

A common sized tumbler holds half a pint. 

Four ordinary teacups of liquid are equal to one quart. 


21 




CAKES. 


But then my fare was all so light and delicate ; 

The Fruit, the Cakes, the Meats so dainty frail, 
They would not bear a bite — no, not a munch — 
But melted away like ice. 

— Hood. 


SUGGESTIONS. 

In making Cake, it is very desirable that the materials 
be of the finest quality. Sweet, fresh butter, eggs and 
good flour are the first essentials. The process of putting 
together is also quite an important feature, and where 
other methods are not given in this work by contributors, 
it would be well for the young housekeeper to observe the 
following directions : Never allow the butter to oil, but 
soften it by putting it in a moderately warm place before 
you commence other preparations for your cake; then put 
it into an earthen dish (tin, if not new, will discolor your 
cake as you stir it), and add your sugar; beat the butter 
and sugar to a cream; add the yolks of the eggs, then the 
milk, and lastly the beaten whites of the eggs and flour 
Spices and liquors may be added after the yolks of the 
eggs are put in, and fruit should be put in with the flour. 

The oven should be pretty hot for small cakes, and 

• ( 322 ) 



VALUABLE RECIPES. 


323 


moderate for larger. To ascertain if a large cake is suffi¬ 
ciently baked, pierce it with a broom-straw through the 
centre; if done, the straw will come out free from dough; 
if not done, dough will adhere to the straw. Take it out 
of the tin about fifteen minutes after it is taken from the 
oven (not sooner), and do not turn it over on the top to 
cool. 


ICING. 

The following rules should be observed where boiled 
icing is not used : 

Put the whites of your eggs in a shallow earthen dish 
and allow at least quarter of a pound or sixteen table¬ 
spoons of the finest white sugar for each egg. Take part 
of the sugar at first and sprinkle over the eggs; beat them 
for about half an hour, stirring in gradually the rest of the 
sugar; then add the flavor. If you use the juice of a 
lemon, allow more sugar. Tartaric acid and lemon juice 
whitens icing. It may be shaded a pretty pink with straw¬ 
berry juice or cranberry syrup, or colored yellow by put¬ 
ting the juice and rind of a lemon in a thick muslin bag 
and squeezing it hard into the egg and sugar. 

If cake is well dredged with flour after baking, and 
then carefully wiped before the icing is put on, it will 
not run and can be spread more smoothly. Put frosting 
on to the cake in large spoonfuls, commencing over the 
center; then spread it over the cake, using a large knife, 
dipping it occasionally in cold water. Dry the frosting 
on the cake in a cool, dry place. 


324 


THE HOME COOK BOOK. 


FROSTING. 

Mrs. Louise Dewey. 

One pint of granulated sugar, moisten thoroughly with 
water sufficient to dissolve it when heated; let it boil 
until it threads from the spoon, stirring often; while the 
sugar is boiling, beat the whites of two eggs till they are 
firm; then when thoroughly beaten, turn them into a deep 
dish, and when the sugar is boiled, turn it over the whites, 
beating all together rapidly until of the right consistency 
to spread over the cake. Flavor with lemon if preferred 
This is sufficient for two loaves. 

FROSTING FOR CAKE. 

Ella Guild. 

One cup frosting sugar, two tablespoons of water boiled 
together; take it off the stove and stir in the white of one 
egg beaten to a stiff froth; stir all together well; then 
frost your cake with it, and you will never want for a 
nicer frosting than this. 

ICE CREAM ICING FOR WHITE CAKE. 

Mrs. P. B. Ayer. 

Two cups of pulverized sugar boiled to a thick syrup; 
add three teaspoons vanilla; when cool, add the whites 
of two eggs well beaten, and flavored with two teaspoons 
of citric acid. 


ICING. 

Mrs. H. P. Stowell. 

One pound pulverized sugar, pour over one tablespoon 


VALUABLE KECIPES. 


325 


cold water, beat whites of three eggs a little, not to a 
stiff froth ; add to the sugar and water ; put in a deep 
bowl; place in a vessel of boiling water and heat. It 
will become thin and clear, afterward begin to thicken. 
When it becomes quite thick remove from the fire and 
stir while it becomes cool till thick enough to spread with 
a knife. This will frost several ordinary sized cakes. 

CHOCOLATE FROSTING. 

Mrs. C. H. Wheeler. 

Whites of two eggs, one and one-half cups of fine 
sugar, six great spoons of grated chocolate, two teaspoons 
of vanilla; spread rather thickly between layers and on 
the top of cake; best when freshly made. It should be 
made like any frosting. 

BLACK FRUIT CAKE. 

Mrs. C. H. Wheeler. 

Three-fourths pound butter, one pound sugar (brown), 
one pound flour, two pounds currants, three pounds 
raisins (seeded), one-half pound citron, one-fourth pound 
almonds, eight eggs, one nutmeg, cloves and cinnamon, 
one wine glass of brandy. The raisins are better to be 
soaked in brandy over night. 

BLACK CAKE. 

Mrs. G. F. DeForrest. 

Two pounds of flour, two pounds sugar, two pounds 
butter, eight pounds raisins, four pounds currants, one 
pint brandy, two pounds citron, twenty-four eggs, two 


326 


THE HOME COOK BOOK. 


ounces nutmeg, two teaspoons of cloves; add a little 
molasses to make it more moist and black. This makes 
two very large loaves, baked in tin pans or hoops. For 
weddings. Splendid. 

MOTFIEE DOECHESTEE’S BLACK CAKE. 

Mrs. Kate Johnson. 

One pound sugar, one pound butter, one pound flour, 
ten eggs, three pounds raisins, three pounds currants, 
one-half pound citron, two teaspoons cinnamon, one tea¬ 
spoon cloves, two teaspoons nutmeg, one wine glass of 
brandy or alcohol. Stone the raisins and pour the liquor 
over them, and cover tight over night. Brown the flour 
to darken the cake. Bake from two to four hours. Will 
keep good two or three years. 

FKUIT CAKE. 

Mrs. N. C. Gridley, Evanston. 

One pound flour, one pound brown sugar, three-quar¬ 
ters of a pound of butter, three pounds seeded raisins, 
one pound currants, one pound citron, one-quarter pound 
almonds, blanched and powdered in rose water; one 
nutmeg, one wine glass brandy, ten eggs. Stir butter 
and sugar to a cream, then add whites and eight yolks of 
eggs, beaten separately. Stir in the flour, then spices, 
and add the fruit just before it is put in the pans. Bake 
slowly. This cake will keep two years. 

CHEAP FEUIT CAKE. 

Mrs. Earle, Peoria, Ill. 

Three teacups flour, one coffee cup of sugar, three- 


VALUABLE RECIPES. 


327 


quarters of a teacup of butter, three-quarters of a teacup 
of milk, three eggs, raisins and currants, one teaspoon of 
baking powder. 

FRUIT CAKE. 

Mrs. W. Guthrie. 

Twelve eggs, one pound flour, one pound sugar, one 
pound butter, two pounds raisins, two pounds currants, 
one pound citron, two tablespoons cinnamon, four nut¬ 
megs, one cup sweet milk, one cup molasses, one tea¬ 
spoon cream tartar, one teaspoon soda, one gill brandy. 
Bake two hours or more. 

FRUIT CAKE. 

Louisa Churchill. 

One pound of sugar, one pound of butter, one pound 
flour, four pounds raisins, two pounds currants, one and 
one-half pounds citron, one gill brandy, one cup sour 
cream, one nutmeg, one teaspoon soda. 

FRUIT CAKE. 

Mrs. Creote. 

One pound of flour, one pound sugar, one pound but¬ 
ter, three pounds raisins, three pounds currants, one 
pound citron, two grated lemons, ten eggs, three nutmegs, 
three ounces cinnamon, one gill brandy, one gill wine. 
Bake two and one-half hours in a ten quart pan. 

FARMER’S FRUIT CAKE. 

Mrs. W. P. Cragin. 

Take three cups of dried apples, wash them and soak 


32 S 


THE HOME COOK BOOK. 


over night in water. In the morning drain off the water 
and chop them; add two cups of molasses and let them 
simmer two hours, or until the molasses is all absorbed. 
Let them cool before adding them to the other ingre¬ 
dients, then take one cup of brown sugar, three-fourths 
cup butter, two eggs, one cup milk, one small teaspoon 
soda, one and one-half teaspoons cream tartar, one large 
tablespoon cloves, one of allspice, two of cinnamon, one 
nutmeg, the grated rind of two lemons and the juice of 
one, one-fourth pound of citron, one cup of raisins, flour 
enough to make it the consistency of cup cake. Bake in 
a moderate oven. 

DRIED APPLE CAKE. 

Mrs. G. W. Gage. 

One cup dried apples soaked over night, then steamed 
till soft; put them into a cup of molasses and simmer 
slowly till well cooked ; when cool add one egg, one-half 
cup of sugar, one-half cup of butter, one-half cup of 
milk, two and a half cups of flour, one teaspoon soda, 
two of cream tartar and spice to taste. 

PHILADELPHIA PLUNKETS. 

Mrs. J. A. Ellis. 

One pound of sugar, one half-pound of butter, six eggs 
beaten separately; one pound of corn starch. Bake in 
small tins. 

HEW ENGLAND ELECTION CAKE. 

Mrs. John King, Jr. 

Take three pounds sifted flour, leaving out a pint to put 


VALUABLE RECIPES. 


329 


i« with fruit, and mix in warm milk till it is a stiff batter; 
weigh one and a half pounds of sugar, one pound butter; 
mix them to a cream, then mix one-half this with the 
batter of milk and flour, and one-half pint good home¬ 
made yeast; beat very thoroughly together; when light, 
which will take several hours in winter, better to mix at 
night and stand in a warm place till next morning, add 
the remainder of butter and sugar with six eggs and one 
pound raisins, one glass brandy, cinnamon, mace or nut¬ 
meg, as the taste, and a little soda; if in season of 
scarcity of eggs, it is very good without any; should rise 
the second time before pouring in pans for baking. The 
more such cake is beaten the finer and lighter it will be. 

A PLAIN FRUIT CAKE. 

Mrs. Ada Sturtevant, Delavan, Wis. 

One cup of butter, three of brown sugar, three of sour 
milk, six of flour, two eggs, nutmeg, cinnamon and cloves, 
one and one-half teaspoons soda; two cups of raisins and 
currants improve it. Add the fruit the last thing. Bake 
in two tins. 

FRUIT CAKE. 

Mrs. E. H. Dennison. 

One-half cup of butter, one-half cup of brown sugar, 
one-half cup of molasses, one-half cup of sour milk, the 
yolks of four eggs, one-half teaspoon of soda, one tea¬ 
spoon of cream tartar, one and one-half cups of flour, 
one cup of raisins chopped fine, one cup of currants, one 
teaspoon each of cloves, cinnamon and nutmeg; whites 
can be used for delicate cakes. 


330 


THE HOME COOK BOOK. 


DOUGH CAKE. 

Mrs. W. P. Nixon. 

One pint bowl of dough as it is ready to mould into 
loaves, four eggs beaten separately, one cup of butter, 
two cups of white sugar, one tablespoon of cinnamon, 
one nutmeg, one-half teaspoon of soda, one pint bowl of 
stoned raisins; mix by hand; put the dough in a large 
bowl; first work in the butter well, then the sugar and 
spice, next the yolks, then the whites of the eggs, then 
the soda, first dissolved in a little warm water; lastly, the 
raisins. Bake about as long as you would bread. This 
quantity makes two loaves. Let it stand to rise after put¬ 
ting into the pans. 


BKEAD CAKE. 

Mrs. W. H. Ovington. 

Three teacups of light dough, three-fourths cup butter, 
two cups sugar, three eggs, small teaspoon soda dissolved 
in a little warm water, nutmeg or cinnamon for spice, a 
coffeecup of raisins or currants : mix all well together and 
let it raise before setting it in the oven. 

RAISED LOAF CAKE. 

Mrs. F. D. Gray. 

Three cups of milk, two cups of sugar, one cup yeast, 
flour to make a thick batter. Stand till light; then add 
two cups sugar, two cups butter, two eggs, raisins and 
spices. Stand from one to three hours in the tins. 


VALUABLE RECIPES. 


331 


LOAF CAKE. 

Mrs. John King, Jr. 

Four pounds light dough, two pounds sugar, one pound 
butter, four eggs, one pound stoned and chopped raisins, 
(sliced citron if you like,) one wine glass brandy or wine, 
small teaspoon soda, mace or nutmeg; mix sugar and 
butter with the eggs, well beaten; then with the hands 
mix the dough to the ingredients, beating very thoroughly; 
add spices and fruit, and allow to rise before baking, after 
putting in the pans. 

Plainer Loaf Cake. —Six cups light dough, three cups 
sugar, one and one-half cups butter, three eggs, small tea¬ 
spoon of saleratus, spice and fruit as you please; mix as 
the fruit. Dough for cake should always be light, either 
bread or biscuit; if biscuit dough is used, a little less 
shortening is needed, and to insure light cake, the bread 
should be made from good home-made yeast. 

LOAF CAKE. 

Mrs. G. F. De Forrest, Freeport. 

Four pounds flour, two pounds sugar, two and a half 
pounds butter (or one and a quarter pounds butter and 
three-quarters of a pound lard); three and a half pounds 
raisins, a little citron; add wine, brandy, four eggs, one 
teaspoon soda, and spice as you please; rub the butter 
and sugar together, then take half and work into the 
flour; add half a pint of domestic yeast; make the dough 
not quite as stiff as biscuit. When it has well risen, work 
in the other half of the butter and sugar, with the spices 
and brandy. When thoroughly light, add the eggs, beaten 


332 


THE HOME COOK BOOK. 


separately, and the fruit. Let it rise an hour in the tins: 
bake one and a quarter hours. It will keep all winter if 
frosted. This rule makes eight loaves. 

LOAF CAKE. 

Mrs. C. H. Wheeler. 

Two cups light dough, one cup sugar, one cup chopped 
raisins, small half cup of soft butter, one egg, half a nut¬ 
meg, teaspoon of cinnamon ; one-half a wine glass of wine 
or brandy can be added if desired; dissolve one-half tea¬ 
spoon of soda in two tablespoons of milk; mix the butter 
and sugar well into the dough with the hand, before 
adding the rest of the ingredients; flour the raisins; a 
little flour may be added if the brandy is used and the 
cake seems too thin. Mix or stir very thoroughly, and 
raise about an hour or until it looks light. 

QUICK LOAF CAKE. 

Mrs. H. M. Buell. 

One cup of sugar, one-half of butter, one of milk, one 
egg, two and one-half cups of flour, one-half teaspoon of 
soda, one teaspoon of cream tartar. 

POUND CAKE. 

Mrs. W. H. Ovington. 

One pound of flour, one of sugar, ten eggs; beat the 
yolks and sugar together; add one pound of butter, put¬ 
ting in the whites beaten to a froth, and the' flour last 
Very nice baked in small patty pans and frosted. 


VALUABLE RECIPES. 


333 


WHITE POUND CAKE. 

Mrs. G. S. Whitaker. 

One pound sugar, one of flour, fourteen ounces butter, 
one cup sour milk, or sweet milk with soda or cream 
tartar mixed in milk, whites of twelve eggs; flavoring and 
citron. 


IMPERIAL CAKE. 

M. A. T. 

One pound sugar, one of flour, one of butter, ten eggs, 
one pound almonds, three-quarters of citron cut fine, one 
glass of brandy and mace; put the fruit in the flour, and 
bake in thick loaves. 

MOUNTAIN POUND CAKE. 

Mrs. C. M. Dickerman, Rockford, Ill. 

One pound sugar, one of flour, one-half of butte *, six 
eggs (the whites and yolks beaten separately); three- 
fourths cup sweet milk, one teaspoon soda, two of cream 
tartar; sift the soda and cream tartar together into the 
flour, after sifting the flour; then rub butter and sugar to 
a cream, and add a part of the whites and yolks of the 
eggs, also a part of the flour, and then the milk. 

IMPERIAL CAKE. 

Mrs. De Forrest. 

One pound sugar, one of flour, three-fourths of butter, 
one of almonds, blanched and cut fine, one-half of citron, 
one-half of raisins, rind and juice of one lemon, one 
nutmeg, ten eggs. This is very delicious and will keep 
for months. Elegant. 


334 


THE HOME COOK BOOK. 


WHITE CAKE. 

Elmina Meeker, Cortland, Ill. 

Two cups of white sugar, one of cream (sweet); two 
of flour, one tablespoon of butter, the whites of five eggs, 
one teaspoon of cream tartar, one-half of soda. Flavor 
with lemon. 

WHITE CAKE. 

Marian Ely, Cortland, Ill. 

One cup of sugar, one-half of butter, one-half of sweet 
milk, whites of two eggs, one teaspoon of cream tartar, 
one-half of soda, two and one-half cups of flour. 

WHITE CAKE. 

Mrs. C. H. Wheeler. 

Two cups of sugar, one-half of butter, the whites of 
four eggs, one cup sweet milk, three of flour, three small 
teaspoons of baking powder sifted with the flour. Beat 
the sugar and butter to a cream, then stir in the milk and 
flour, a little at a time; add the whites last. All cake 
should be well stirred before the whites of the eggs are 
added. Never fails. 

PRIZE WHITE CUP CAKE. 

Mrs. Kate W. Hoge. 

One cup of butter, four cups sifted flour or three of 
unsifted, two cups of white sugar, one of sour milk with 
one-half teaspoon soda, five eggs, beaten separately. 
Beat the yellow of the eggs until light, then add .the 
sugar, and beat it well together, then add the whites of 


VALUABLE RECIPES. 


335 


the eggs (beaten well beforehand) alternating with the 
flour (after being sifted.) Mix the whites of the eggs and 
flour very slowly and bake in a moderately heated oven 
at first, then finish with a hotter oven. Try it with a 
straw or knife; when the dough don’t stick, it is done. 
Use flavoring to taste. This will make one large or two 
small cakes. 


SNOW CAKE. 

Mrs. Lamkin. 

Three-fourths cup of butter, two cups sugar, one cup 
milk, one cup corn starch, two cups flour, one and one- 
half teaspoons baking powder. Mix corn starch, flour 
and baking powder together; add to the butter and sugar 
alternately with the milk ; lastly, add the whites of seven 
eggs ; flavor to taste. Never fails to be good. 

DELICATE CAKE. 

Mrs. Anson Gorton. 

One coffeecup butter, two coffeecups sugar, four coffee- 
cups flour, one-half coffeecup milk. The whites of eight 
eggs, two teaspoons cream-tartar, even teaspoon of soda. 
Flavor to taste. 

DELICATE CAKE. 

Marian Ely. 

The whites of four eggs well beaten, one cup white sugar, 
one-half cup butter, one-half cup sweet milk, two cups 
flour, one teaspoon cream tartar, one-half teaspoon soda. 


336 


THE HOME COOK BOOK. 


DELICATE CAKE. 

Mrs. J. A. Ellis. 

One and a half cups powdered sugar, one-half of butter, 
one and a half of flour, one-half of corn starch, sifted with 
the flour, one-half of milk, the whites of six eggs beaten 
to a froth, one small teaspoon cream-tartar, one-half tea¬ 
spoon soda; flavor with almond or vanilla. Bake in a 
moderate oven. 

DELICATE CAKE. 

Mrs. A. T. Hall. 

One cup butter, two of sugar, one of sweet milk, whites 
of eight eggs, three cups flour one teaspoon of cream tar¬ 
tar, one-half teaspoon soda. 

DELICATE CAKE. 

Mrs. C. E. Browne, Evanston. 

Two eggs, a trifle over half a cup of butter, one cup 
sweet milk, one and a half of sugar, and three teaspoons 
baking powder. Put together in the usual manner, and 
flavor with extract of almonds or lemon. Made with the 
whites of four eggs, it is admirable for cocoanut cake; or 
with yolks for chocolate. Use your judgment in adding 
flour. This recipe I have had in use for fifteen years, and 
while inexpensive, it is nice enough for most any occasion. 

WHITE POUND CAKE. 

Mrs. M. J. Woodworth. 

One pound of flour, one pound sugar, three-fourths 
pound butter, the whites of sixteen eggs beaten to a stiff 
froth ; flavor with bitter almond. Elegant. 


VALUABLE RECIPES. 337 


FEATHER CAKE. 

Mrs. A. P. Wightman. 

One cup sugar, one cup flour, one egg, one tablespoon 
melted butter, one-half cup sweet milk, one teaspoon bak¬ 
ing powder, pinch of salt, flavor to taste; put in the bak¬ 
ing powder and run through a seive. 

FEATHER CAKE 

Mrs. W. H. Ovington. 

One cup sugar, three eggs beaten well together, butter 
the size of an egg, one cup flour, one teaspoon cream tar¬ 
tar mixed with flour, one-half teaspoon soda dissolved in 
eight teaspoons of water. Season to taste. 

CREAM CAKE. 

Mrs. M. J. Woodworth. 

Three eggs, one and one-half cups flour, one cup sugar, 
two teaspoons baking powder, three tablespoons water, 
bake in jelly cake pans, making four cakes; cream, one 
pint milk, one egg, one and one-half tablespoons corn 
starch, two tablespoons sugar; flavor when cool. Very 
nice. 

CREAM CAKE. 

Mrs. James Wadsworth, Hyde Park. 

Beat five eggs thoroughly, add two cups sugar, two table¬ 
spoons cream, two cups flour in which has been mixed 
one and one-half teaspoons baking powder, a little salt, 
bake in five jelly tins, leaving about one-sixth of the bat¬ 
ter, to this add one cup of milk, also lemon or vanilla; 

22 


388 


THE HOME COOK BOOK. 


boil till it thickens, stirring constantly; then spread it 
over the cakes as they are laid together. 

CREAM CAKE. 

Mrs. Chesebrough. 

Four eggs, three teacups flour, not quite two of sugar, 
one teaspoon of soda, two of cream tartar, or three of 
baking powder; mix flour, sugar and cream tartar together; 
dissolve the soda in one cup good cream and add with 
the beaten eggs to the mixture. Flavor with lemon or 
vanilla. Bake twenty minutes. Is made quickly and 
very nice. 

CORK STARCH CAKE. 

Mrs. Dickinson. 

One cup of butter, two cups sugar, one cup sweet milk, 
two-thirds cup corn starch and fill it up with flour, two 
cups flour, two teaspoons baking powder, whites of seven 
eggs. 

CORN STARCH CAKE. 

Lucy D. Fake. 

One cup white sugar and one-half cup butter beaten 
together, one-half cup starch, the whites of three eggs 
beaten to a stiff froth, one cup milk, one cup flour, one 
teaspoon cream tartar, one-half of soda. Flavor with 
lemon. 

LADY CAKE. 

Mrs. Ewing. 

One pound sugar, one-half pound butter, one pound of 


VALUABLE RECIPES. 


330 


flour, whites of sixteen eggs, one and one-half teaspoons 
soda, one and one-half teaspoons cream tartar. Rub but¬ 
ter and sugar together, then stir the whites of eggs into it. 
Sift the flour three times with cream tartar and soda in it, 
and add lastly. 

LADY CAKE. 

One cup of boiled milk, one-half cup butter, two cups 
powdered sugar, three cups flour, one even teaspoon cream 
tartar, one-half teaspoon soda, whites of two eggs; flavor 
with bitter almond. 

LEMON CAKE. 

Lake Forest, Ill. 

Three cups of sugar, one cup butter, one cup milk, five 
eggs, four cups flour; stir the butter and sugar to a cream, 
beat the eggs separately, the whites to a stiff froth, and 
dissolve a little soda in the milk. Mix all together; sift 
the flour and put in by degrees, and add the juice and 
grated rind of a fresh lemon. This cake is delicious. 

LEMON CAKE. 

Mrs. H. B. Hurd. 

Five cups flour, one cup butter, three cups sugar, one 
cup cream, five eggs, one teaspoon saleratus and the peel 
and juice of two lemons. 

SPICE CAKE. 

Mrs. A. T. Hall. 

Two cups of sugar, two cups butter, six cups flour, one 


340 


THE HOME COOK BOOK. 


cup molasses, one cup milk, six eggs, one glass brandy, 
two teaspoons cream tartar, one teaspoon soda, two tea¬ 
spoons cloves, one nutmeg, two pounds raisins. 

SPICE CAKE. 

Mrs. J. C. Mooar. 

One and one-half cups sugar, two-thirds cup butter, 
one cup raisins, two-thirds cup sweet milk, three cups 
flour, two eggs, one teaspoon cream tartar, one-half tea¬ 
spoon soda, cinnamon, nutmeg and cloves to suit taste. 

CURRANT CAKE. 

Fanny L., Evanston. 

One and one-half pounds flour, one pound sugar, three- 
fourths pound butter, seven eggs, one gill milk, one-half 
teaspoon saleratus, one pound currants. 

POOR MAN’S CAKE. 

Fanny L. 

Two cups raised dough, one egg, one-half cup molasses, 
one cup sugar, butter size of an egg, one teaspoon soda; 
one cup raisins, flour to stiffen. 

CLOYE CAKE. 

Mrs. H. P. Merriman. 

Four and one-half coffee cups of sifted flour, three cups 
sugar, one and one-half cups butter, one teacup cream or 
milk, one teaspoon saleratus, four eggs, one tablespoon 

cloves, one tablespoon cinnamon, one tablespoon nutmeg, 

* 

one pound fruit and citron. 


VALUABLE RECIPES. 


341 


COFFEE CAKE. 

Mrs. E. S. Chesebrough. 

One cup butter, one of sugar, one of molasses, one of 
strong coffee, five of flour, one pound of raisins, one tea¬ 
spoon of soda, one of cinnamon, one of allspice, one- 
half a nutmeg, three eggs (it can be made with one or 
two). Sift the soda in molasses. Excellent. 

PUFF CAKE. 

Mrs. A. M. Lewis. 

One cup brown sugar, one-half of butter, two eggs, 
one-half cup sweet milk, two of Graham flour (sifted), 
one-half teaspoon soda, one of cream tartar, or two tea¬ 
spoons of baking powder, one cup of raisins. 

MARBLE CAKE. 

Mrs. J. Gilbert, Evanston. 

White Part. — One cup white pulverized sugar, one- 
half cup butter, one-half cup sweet milk, whites of four 
eggs, two and one-half cups flour, two heaping teaspoons 
baking powder, or one teaspoon cream tartar and one- 
half teaspoon soda. Stir butter and sugar together to a 
cream, and beat whites of eggs to a stiff froth, which are 
to be added the last of all ingredients, with the half cup 
of flour, which must contain the baking powder well mixed 
in the flour; season to taste. This is a very good recipe 
for delicate cake also. 

Dark Part. — One cup brown sugar, one-half cup 
molasses, one-half cup sour milk, two and one-half cups 
flour, one level teaspoon soda dissolved in the milk and 


342 


THE HOME COOK BOOK. 


in the molasses, yolks of four eggs and one-half cup but¬ 
ter, to be rubbed well together with the sugar; add one- 
half teaspoon cinnamon, allspice and cloves. 

Either of these make good cake used separately, or 
well mixed to represent marble. 

’chocolate cake. 

C. A. Tinkham. 

One cup butter, two of sugar, five eggs (leaving out the 
whites of two), one cup sweet milk, one teaspoon cream 
tartar, one-half of soda, both dissolved in the milk, three 
and one-half cups of flour, scant measure. For frosting: 
Take the whites of the two eggs, one and one-half cups 
of powdered sugar, six large tablespoons grated chocolate, 
two teaspoons vanilla; frost while the cake is hot. 

COCHINEAL MARBLE CAKE. 

Mrs. Anna Yocum, Cairo, Ill. 

One cup butter, three cups pulverized sugar, five cups 
flour, one cup water, ten eggs (whites only), three tea¬ 
spoons yeast powder sifted with flour; cream the butter 
and sugar by stirring together; beat the whites of the 
eggs to a froth, and gradually add all together. Before 
beginning the cake, put a small teaspoon of cochineal to 
soak in two tablespoons of hot water; bruise it with a 
spoon, and strain through a piece of Swiss muslin into 
three-fourths teacup of the cake batter, and as you pour 
the batter into the cake tin, marble with the red dough. 
A little practice will produce very satisfactory results. 


VALUABLE RECIPES. 


343 


MARBLE CAKE. 

Mrs. Frances M. Thatcher. 

One-half cup sour cream, one-half cup butter, two and 
one-half cups flour, one cup white sugar, the whites of 
five eggs, two-thirds teaspoon soda; prepare another 
mixture, except substituting dark sugar for white, and the 
yolks instead of the whites; fill a tin with alternate layers 
of each and bake. 

HICKORY-NUT CAKE. 

Mrs. Hobbs. 

One cup meats (broken), one and one-half of sugar, 
one-half of butter, two of flour, three-fourths of sweet 
milk, two teaspoons baking powder, the whites of four 
eggs well beaten; add the meats last. 

HICKORY-NUT CAKE. 

Mrs. C. C. Stratton, Evanston. 

Two cups pulverized sugar, one cup butter, one cup 
new milk, four cups sifted flour (winter wheat flour), 
whites of eight eggs, one and one-half cups hickory-nut 
meats, one tablespoon vanilla, three heaping teaspoons 
baking powder; put the baking powder into the flour, 
and stir well before using, beat and add the eggs the last; 
bake slowly one hour. 

HICKORY-NUT CAKE. 

Nellie Gould. 

Not quite a cup of butter, one and one-half cups 
sugar, three-fourths cup sweet milk, three cups flour, 


34F THE HOME COOK BOOK. 

three teaspoons baking powder, whites of four eggs, one 
cup hickory-nuts. 

NUT CAKE. 

Mrs. Taylor, Fort Wayne. 

Two and a half cups sugar, one of butter, three and a 
half of flour, one of sweet milk, five eggs, one pound 
stoned raisins, one-half pound of citron, one-half of a 
lemon peel, one-half of an orange peel, one pint hickory 
nut meats, one nutmeg, two teaspoons baking powder. 

COCOANUT CAKE. 

Mrs. Bartlett. 

One pound of sugar; one pound of flour; one pound 
of butter; whites of twelve eggs; one cocoanut; two- 
thirds teaspoonful soda; half cup of wine. 

WHITE CUP CAKE. 

Mrs. A. S. Ewing. 

Two cups of sugar, one-half of butter, four ot flour, 
one of sweet cream, one teaspoon soda dissolved in the 
cream, two teaspoons cream tartar mixed through the 
flour, whites of eight eggs. 

COMPOSITION CAKE. 

Mrs. H. F. Waite. 

Five eggs, four cups sifted flour, two and one-half of 
sugar, one of butter, one of milk, two teaspoons cream 
tartar, one of soda. Beat sugar, butter and yolks of eggs 
a long time, then add milk and part of the flour; with 


VALUABLE RECIPES. 


345 


the rest of the flour add the whites, beat very light; 
raisins or citron, if desired. 

VANILLA CAKE. 

A. E. W. 

One-half cup of butter stirred into one cup of sugar till 
it is like cream, three eggs, one and one-half cups flour, 
two teaspoons vanilla; bake on tins, dropping. 

REBECCA’S PLAIN CAKE. 

Mrs. G. H. L. 

One cup sugar, two of flour, one-half of butter, one- 
half of sour milk, one egg, one teaspoon saleratus. One 
loaf. 

PLAIN CAKE. 

Harriet N. Jenks. 

One cup of Indian meal sifted, one of flour, one of 
sugar, one teaspoon soda, about a pint of sour milk, tea¬ 
spoon of salt, one egg, piece of butter size of a common 
egg. Wholesome for children. 

ONE EGG CAKE. 

Mrs. P. B. Ayer. 

One and a half cups sugar and one-half of butter beaten 
together, one egg, one cup milk, two and a half of flour, 
two and a half teaspoons of baking powder. This cake 
should have icing of some kind between, chocolate for 
example. 


THE HOME COOK BOOK. 


34(3 


TIPSY CAKE. 

Mrs. Gen. N. J T. Dana. 

Take sponge cake and stick it full of almonds which 
have been blanched ; turn over it as much white wine as 
it will absorb; put it in a deep dish or glass bowl, and let 
it stand one hour, then pour over it as much soft custard 
as the dish will hold. Let it stand two or three hours. 
Very simple and very nice. 

RUNAWAY CAKE. 

Mattie Winslow, Aurora, Ill. 

One egg, one teaspoon sugar, two tablespoons butter, 
one cup milk, two teaspoons cream tartar, one teaspoon 
soda, flour to make a little thicker than griddle cakes. 
This is very nice eaten hot with butter for breakfast and 
tea. 


TUMBLER CAKE. 

Mrs. Lamkin. 

Pour eggs, one tumbler sugar, one tumbler butter, one- 
half tumbler molasses, one-third tumbler milk, one tea¬ 
spoon saleratus; spices to taste; one-half pound raisins, 
one-fourth pound currants, flour to make it the usual con¬ 
sistency. Bake one and one-fourth hours in a slow oven. 

ADAMS’ CAKE. 

Mrs. H. P. Stowell. 

One cup sugar, two-thirds cup butter, four eggs, one 
and one-eighth cups flour, very little soda. Very nice. 



VALUABLE RECIPES. 


347 


CLAY CAKE. 

Mrs. Ada Sturtevant. 

One cup butter, two and one-half cups sugar, one cup 
sweet milk, four cups flour, the yolks of five eggs and the 
whites of seven, two spoons cream tartar, one spoon soda, 
one spoon extract of lemon; stir the butter and sugar till 
it looks like cream; beat the yolks separately and well! 
the whites to a stiff froth, adding the whites and flour last-, 
and beat all very thoroughly. This will make two cakes, 
If you lack time, and wish variety, by changing the 
flavoring and adding fruit to one, you will have two cakes 
entirely unlike, and very good. 

HARKISON CAKE. 

Mrs. B. F. Adams. 

One and one-half cups butter, one cup sugar, one cup 
molasses, one cup sour milk, four eggs, one teaspoon 
soda, flour to make as thick as pound cake; fruit and 
spice. 

GOLD CAKE. 

Mrs. Russell. 

One and one-half cups" sugar, one-half cup butter, one 
cup sweet milk, one teaspoon cream tartar, one-half tea¬ 
spoon soda, nutmeg, three cups flour, yolks of six eggs. 

SILVER CAKE. 

Mrs. Russell. 

One and one-half cups sugar, one-half cup butter, one 
cup sweet milk, one-half teaspoon soda, one teaspoon 


34S 


THE HOME COOK BOOK. 


cream tartar, whites of six eggs beaten to a froth, and 
three cups flour. 

GOLD CAKE. 

Mrs. L. Bradley. 

Take yolks of twelve eggs, five cups sifted flour, three 
cups white powdered sugar, one cup butter, one and a 
half cups of cream or sweet milk, one teaspoon cream 
tartar and half a teaspoon of soda. 

SILVER CAKE. 

t 

Mrs. L. Bradley. 

Take whites of one dozen eggs, five cups flour, three 
cups powdered sugar, one cup butter, one cup cream or 
sweet milk, one teaspoon cream tartar, half a teaspoon 
soda. 


FRENCH SPONGE CAKE. 

Mrs. James Wadsworth, Hyde Park. 

Two eggs, two cups of sugar, one of milk, three of 
flour, two tablespoons butter, two teaspoons baking 
powder. 

CREAM SPONGE CAKE. 

Mrs. W. G. Morgan. 

Break two large eggs into a teacup and fill it with sweet 
cream; add one cup white sugar, a little salt, and put in 
a pan; add two cups of sifted flour, two teaspoons baking 
powder, one of lemon essence; put in a square baking tin 
and bake fifteen minutes. 


VALUABLE RECIPES. 


349 


WHITE SPONGE CAKE. 

Mrs. L. H. Smith. 

One tumbler sifted flour, one and one-half of powdered 
sugar, one heaping teaspoon cream tartar, and a little salt; 
sift all together in-to a dish; beat the whites of ten fresh 
eggs, and stir (not beat) very carefully into the flour and 
sugar until well mixed. Bake with great care in a mod¬ 
erate oven, in one good sized round tin, with an opening 
in the center. Flavor with extract lemon, and put it in 
with the whites of the eggs. This is an excellent cake. 

BERWICK SPONGE CAKE. 

Fannie L. 

Beat six eggs two minutes (yolks and whites together); 
add three cups sugar, and beat five minutes; two cups 
flour and one teaspoon cream tartar, and beat two min¬ 
utes ; add one cup cold water with one-half teaspoon 
saleratus dissolved in it, and beat one minute; add the 
grated rind and half the juice of a lemon, a little salt 
and two more cups of flour, and beat another minute, 
observing the time exactly. Bake in rather deep cake 
pans. Extract of lemon will answer. 

LEMON SPONGE CAKE. 

Mrs. Pulsifer. 

Eight eggs, ten ounces of sugar, half pound of flour, 
the juice and grating of one lemon; separate the eggs, 
beat the yolks, sugar and lemon until thick and light; 
whisk the whites until dry, which add with the flour, half 
of each at a time; mix all together, but avoid beating; 
butter your pan well and bake in a moderate oven. 


350 


TIIE HOME COOK BOOK. 


MBS. WILDER’S SPONGE GINGERBREAD. 

In two cups molasses, sift two teaspoons soda and a 
dessert spoon ginger. Stir to a cream, then add four well 
beaten eggs, one cup butter melted, one cup sour milk in 
which is dissolved one teaspoon soda; mix all together, 
then add flour to the consistency of pound cake. Two 
loaves. 


BEST SOFT GINGERBREAD. 

One cup molasses, one of sugar, one of milk, half of 
butter, five cups sifted flour, one tablespoon ginger, half 
teaspoon or rather more of soda, a little cloves can be 
added if liked. Melt the butter in molasses and sugar, 
allowing the mixture to become hot, then add spices, 
milk, with soda and flour. Persons measure flour so dif¬ 
ferently, if you would be quite sure to have it right, try 
a small cake first. If it falls add a little more flour. 

HARD GINGERBREAD. 

Mrs. J. A. Ellis. 

One pound lard, one-half pound butter, beaten to a 
cream, one and one-half pounds brown sugar, three pints 
of West India molasses, ginger, cinnamon, allspice and 
cloves, enough flour to make a stiff dough; roll out very 
thin and cut with a cutter. 

MRS. HAMILTON’S GINGERBREAD. 

Mattie M. Winslow, Aurora, Ill. 

Two eggs, one cup molasses, one cup sour cream, tw"> 
tablespoons ginger, one teaspoon soda. Stir quite thin. 


VALUABLE KECIPES. 


351 


LAYER CAKES. 


GENTLEMAN’S FAVORITE. 

Miss Anna M. Whitman, Indianapolis, Ind. 

Seven eggs beaten separately, one-half cup butter, two 
cups white sugar, two cups flour, two tablespoons baking 
powder, two tablespoons water, one-half teaspoon salt; 
bake in jelly-cake pans in quick oven. The jelly for the 
cake : One egg, a cup of sugar, three grated apples and 
one lemon ; stir till it boils and becomes thick, let it cool 
before putting between the layers. 

IMPROMPTU JELLY CAKE. 

Mrs. P. B. Brown. 

One cup butter, two cups sugar, three cups flour, four 
eggs; stir the sugar and butter to a cream, then add the 
yolks of the eggs, and lastly the beaten whites and flour. 
Have ready the jelly, made as follows: One grated apple, 
the grated rind and juice of one lemon, one cup sugar 
and one egg; boil until it jellies, stirring constantly; cool 
before using. Bake your cake in jelly-cake pans, or in 
thin layers, putting the jelly between each layer as in 
ordinary jelly cake. 

JELLY CAKE. 

Mrs. John Edwards. 

One and one-half cups of sugar, one-half of butter, one- 
half of sweet milk, two and one-half of flour, three eggs, 



352 


TIIE HOME COOK BOOK. 


whites and yolks beaten separately, and add two teaspoons 
baking powder. 

The Jelly. — One cup of sugar, one egg, grate the 
rind and use the juice of one lemon, one tablespoon of 
water, one teaspoon of flour; put your dish in a kettle of 
boiling water, and let it come to a boil; have your cake 
'ready and put it together. 

APPLE JELLY CAKE. 

Mrs. W. G. Morgan. 

Prepare and grate three large apples, (Greenings pre¬ 
ferred,) the juice and rind of a lemon, half a cup or sugar, 
one egg well beaten; put the ingredients together in a tin 
basin; simmer until cooked, with constant stirring; set 
to cool until the cake is ready. Take three eggs, stir 
whites and yolks separately; to a cup and a half of white 
sugar, add half a cup sweet milk and a piece of butter the 
size of an egg; mix butter and sugar together, four cups 
of flour and three teaspoons of baking powder; divide in 
four equal parts, and put in baking tins or jelly pans; use 
the jelly as in other cases while the cake is hot. 

JELLY CAKE —MADE WITH THE YOLKS 

OF EGGS. 

Mrs. Brown. 

One and one-half cups sugar, one-halt cup butter, one- 
half cup milk, one egg and yolks of four; stir well, then 
sift in two cups flour and two teaspoons baking powder; 
bake in five cakes. This makes a delicious cocoanut 
cake by spreading between, and on the top of the cakes, 


VALUABLE RECIPES. 


353 


instead of jelly, a soft frosting, thickly strewn with des- 
sicated cocoanut, which has been soaked half an hour in 
warm milk. 

CHOCOLATE CAKE. 

Mrs. Monroe Frank. 

One cup of butter, two cups sugar, four cups flour, four 
eggs, three teaspoons of Royal Baking Powder, one cup 
sweet milk. 

For Frosting. — One-half cake Baker’s chocolate, one- 
half cup sugar (pulverized); enough hot water to cover; 
set in a pan of boiling water over the fire three minutes; 
when cold, add one-half teaspoon vanilla. Spread the 
same as for jelly cake. 

WHITE MOUNTAIN CAKE. 

Mrs. John Edwards, Rockford. 

Two cups sugar, two-thirds cup butter, whites of seven 
eggs well beaten, two-thirds cup sweet milk, two cups 
flour, one cup corn starch, two teaspoons baking powder; 
bake in jelly-cake tins. 

Frosting. — Whites ot three eggs and some sugar 
beaten together — not quite as stiff as for frosting; 
spread over the cake; add some grated cocoanut, then 
put your cakes together; put cocoanut or frosting for 
the top. 

YELLOW MOUNTAIN CAKE. 

Nellie Spencer. 

Yolks of ten eggs, one cup butter, two of sugar, one 
of milk, three of flour, one teaspoon soda, two of cream 
tartar. 


23 


354 


THE HOME COOK BOOK. 


COCOANUT MOUNTAIN CAKE. 

Mrs. J. P. Hoit. 

One cup butter, three cups sugar, one cup milk, three 
and a half cups flour, whites of ten eggs, one teaspoon 
cream tartar, one-half teaspoon soda, essence of almond; 
bake in sheets. Make an icing of the whites of three 
eggs and one pound sugar; ice each sheet, and sprinkle 
one grated cocoanut lightly over all. 

COCOANUT CAKE. 

Mrs. M. G. Hubbell, -Shabbona, Ill. 

Two eggs, one cup sugar, two-thirds cup of milk, one- 
% 

half cup butter, two cups flour, two heaping teaspoons 
baking powder. 

Frosting. —Whites of two egg, eight teaspoons sugar, 
flavor to suit. Bake the same as jelly cake ; spread a thin 
layer of frosting, sprinkled with prepared cocoanut, and 
frost the top and thickly sprinkle with the cocoanut. 

ALMOND CAKE. 

Mrs. Henry Stevens. 

Two cups sugar, one-half cup butter, one cup sweet 
milk, two and one-half cups flour, whites of eight eggs, one 
teaspoon cream tartar, one-half teaspoon soda; mix butter 
and sugar to a cream; mix other ingredients alternately, 
putting in soda last; bake in layers like jelly cake; spread 
each layer with soft frosting, and add blanched split 
almonds about an inch apart on each layer. 


VALUABLE RECIPES. 


355 


BOSTON CBEAM CAKE. 

Mrs. E. S. Chesebrough. 

One pint of water, one-half pound butter, three-fourth 
pound flour, ten eggs ; boil the butter and water together; 
stir in the flour when boiling; when cool, add the eggs, 
and soda the size of a pea; drop by the spoonful on a 
buttered baking pan, leaving space so that the cakes will 
not touch when risen. Bake in a very quick oven about 
ten minutes. When cold, make an incision at the side 
and fill with the following cream: Six gills of milk, one 
and one-half cups flour, two cups sugar, six eggs; beat 
the flour, sugar and eggs together and stir into the milk 
while boiling. Flavor with the rind of a lemon. 

CUSTARD CAKE. 

Mrs. James P. Clarke. 

Two cups sugar, six tablespoons melted butter, six eggs 
beaten separately, two and one-half cups flour, one-half 
cup milk, one teaspoon soda, two teaspoons cream tartar. 

Custard for the Same. — One-half pint milk, two 
eggs, sweeten to taste, flavor with vanilla; bake on pie 
plates, and put custard between as jelly cake. 

CUSTARD CAKE. 

Mrs. F. M. Cragin. 

Three eggs, one cup of sugar, two cups of flour, two tea¬ 
spoons of melted butter, ofie teaspoon of cream tartar, one- 
half teaspoon of soda dissolved in two tablespoons of milk. 

Custard. —One egg, one-half cup of sugar, flavor with 
lemon; one-third cup of flour, beat and put it in one-half 


356 


THE HOME COOK BOOK. 


pint of milk. Cook in a pail or pitcher set in boiling 
water until it thickens ; when the cakes are cold, split and 
put this in. The above is enough for two cakes. This 
•cake can be baked in layers. 

ORANGE CAKE. 

Mrs. S. W. Cheever, Ottawa, Ill. 

Beat the whites of three and the yolks of five eggs sep¬ 
arately ; stir to a cream; two cups sugar, one-half cup 
butter; add one-half cup cold water, two and one-half 
cups flour with two teaspoons baking powder, grated rind 
of one orange and all the juice (except about one table¬ 
spoon), stirred into the cake. Bake in two square tins. 

Frosting. —Whites of two eggs, two small cups sugar, 
with a tablespoon of the orange juice sved from the cake. 
When the cake is cold, join them with this frosting and 
frost the tops. 

ORANGE CAKE. 

Mrs. A. M. Gibbs. 

Two cups flour, one of corn starch, one tablespoon bak¬ 
ing powder, one teaspoon of extract of lemon, one tea¬ 
spoon of vanilla mixed with the flour and put all through 
the sieve together; one cup of butter, two cups of sugar 
stirred to a cream; add one teacup of milk and one-half 
of above ingredients; stir well, and add the whites of 
seven eggs well beaten, and then the rest of the flour mix¬ 
ture. Bake in jelly tins. 

The Jelly. —Whites of two eggs, one cup of pulver¬ 
ized sugar, juice and grated pulp of two oranges; meringue 
top adds to its appearance when piled on quite high. 


VALUABLE RECIPES. 


357 


LEMON HONEY CAKE. 

Home Messenger, Detroit. 

Two cups of sugar, two-thirds of a cup of butter, one 
cup of milk, one cup of corn starch, three cups of flour 
three teaspoons baking powder; rub the butter and sugar 
to a cream, then add the milk; lastly, the whites of eight 
eggs beated to a stiff froth, then the corn starch and flour, 
to which has been added the baking powder. Bake in 
jelly tins. 

Lemon Honey for the Cake. —One pound loaf sugar, 
yolk of eight eggs with two whole ones, the juice of six 
lemons and grated rind of two, one-fourth pound butter. 
Put the sugar, lemon and butter into a sauce pan, melt 
over a gentle fire; when all is dissolved, stir in the eggs 
which have been well beaten; stir rapidly until it is as 
thick as honey. Spread this between the layers of cake; 
set aside the remainder in a closely covered vessel for 
future use. 


SMALL CAKES AND COOKIES. 


CHESS CAKES. 

Mrs. Lamkin. 

Peel and grate one cocoanut, take one pound sugar, 
one-half pint water, and boil fifteen minutes; stir in the 
grated cocoanut, boil fifteen minutes longer, while warm 




358 


THE HOME COOK BOOK. 


stir in one-fourth pound butter, then add the yolks of 
seven well beaten eggs. Bake in patty pans lined with a 
rich paste; will keep some time, and mixes prettily in a 
basket of cake. The small oval patty tins are prettier 
than scallops. 

FINGEK CAKES. 

Mrs. Lamkin. 

Two eggs, beaten very light, to which add a cup of 
granulated sugar (excepting a tablespoonful); sift in a 
very small teaspoon cream tartar, half as much soda, a 
little salt; stir in flour enough for a stiff dough ; roll very 
thin, and sprinkle with a tablespoon of sugar from the 
cupful, giving it a light roll; cut the dough in strips a 
finger width ; do not let them touch in the pan. Bake 
in quick oven, watching them, as they readily scorch. 
Add a good size teaspoon of vanilla. 

WINE CAKES. 

Mrs. A. M. Chetlain. 

/ 

One pint of sweet milk, three eggs well beaten, flour to 
make a thick batter, have hot lard and try as you would 
fried cakes; take a spoon of batter and let your hand 
shake as you drop into the lard. Serve warm with wine 
and sugar, or sweet cream. 

OLD-FASHIONED YANKEE DOUGHNUTS. 

Mrs. H. M. Riddle, Evanston. 

One pint milk, one teacup yeast; put yeast in milk, 
stir in flour and let it rise over night; in the morning add 



VALUABLE RECIPES. 


359 


two teacups sugar, one teacup lard, two eggs, one tea¬ 
spoon soda; work in flour and let it rise very light; add 
nutmeg or cinnamon to suit taste. 

DOUGHNUTS. 

Mrs. Benham. 

Two cups milk, one cup sugar, one-half cup butter, 
one-half cup lard, one cup sponge yeast, two eggs; add 
flour to make a stiff dough ; let it rise ; when light roll it 
out, and after they are cut out let them stand on the 
moulding board until light. Fry in hot lard, and when 
hot dip them in pulverized sugar. 

DOUGHNUTS. 

Mrs. H. W. Loomis, Rockford, Ill. 

One quart new milk, four eggs, one cup of yeast, one 
cup of butter, two cups of sugar, one large nutmeg; at 
night, take one quart scalding milk, and stir in your flour 
until very thick ; beat the eggs with one cup of sugar, and 
add the butter as soon as it can be done without scalding 
the eggs; then add the cup of yeast and let it rise until 
morning. In the morning add the butter and sugar that 
has previously been stirred; then the nutmeg, with flour 
enough to make it as stiff as soft biscuit; let it rise again. 
When very light, roll out three-fourths of an inch thick, 
and cut with a small cake cutter; let them stand two 
hours before frying. Roll in sugar when nearly cold. 

DOUGHNUTS. 

Mrs. L. H. Clement. 

One cup of sugar, one and one-half of sour milk, one- 


360 


THE HOME COOK BOOK. 


half of butter, two eggs, and one teaspoon of soda; flavor 
with nutmeg. 

FRIED CAKES. 

Mrs. B. J. Seward. 

One cup of sugar, four tablespoons of butter, three 
eggs, one cup sweet milk, one teaspoon soda, two of cream 
tartar, or three teaspoons baking powder; roll half an 
inch thick after mixing soft, and fry in hot lard. 

FRIED CAKES. 

Mrs. A. Kesler, Evanston. 

Two quarts unsifted flour, two teaspoons soda, four of 
cream tartar, two of salt, two eggs, one-half cup shorten¬ 
ing, two of sugar, milk to mix. 

CRULLERS. 

Ella Waggoner, Toledo. 

Eight heaping tablespoons sugar, four eggs, four table¬ 
spoons melted butter, two tablespoons milk, and two of 
wine (or four of milk), and a pinch of soda dissolved in 
water. Fry in hot lard; sprinkle sugar over when hot. 

CRULLERS. 

Mrs. Fred. A. Arnold. 

Three eggs, two cups sugar, one-half cup butter, one 
cup of sweet milk, three teaspoons baking powder; spice 
to taste. 

RUSK COOKIES. 

Mrs. E. A. Forsyth. 

One cup melted butter, one and a half cups sugar, one 


VALUABLE RECIPES. 


361 


cup of tepid water, two teaspoons Dr. Price’s baking 
powder mixed well with sifted flour; roll out very thin, 
and cut with a round cake cutter, baking in a quick oven. 

WATER COOKIES. 

Mrs. F. D. Gray. 

One cup of sugar, one-half of butter, one-half of water, 
caraway seed, wet hard and roll very thin, indeed; 
sprinkle with sugar after putting them in the tins. 

LEMON COOKIES. 

Ella J. Roe. 

One pint sugar, one cup butter, one teaspoon soda, juice 
and grated rind of one lemon. Roll soft and thin, and 
bake quickly. 

VANILLA COOKIES. 

Mrs. C. S. Bartlett. 

One cup of butter and two cups of sugar, beaten well; 
one cup of cold water, one teaspoon of soda, two tea¬ 
spoons of vanilla, flour to make a very stiff dough. Roll 
very thin and bake brown. 

BOILED COOKIES. 

Mrs. F. 

Boil one cup of milk, two of sugar, three of flour; cool 
it off; then add one teaspoon of soda, the yolks of three 
<eggs; cut in rounds and bake in a quick oven. 

EVERLASTING COOKIES. 

Mrs. John Edwards, Rockford. 

Two cups sugar, one of butter, three-fourths of sweet 


362 


THE HOME COOK BOOK. 


milk, two teaspoons baking powder; season to taste; rub 
butter and sugar together; then add two eggs, milk and 
flour to make a soft dough; roll thin, sprinkle a little 
sugar over the top, and bake in quick oven. 

COOKIES. 

Mrs. Russell. 

One cup butter, two of sugar, one of sour cream, one 
teaspoon soda, two of cream tartar, three eggs, three 
tablespoons caraway seed, a little nutmeg, flour enough 
to form a soft dough; roll out thin and bake in a quick 
oven. 

COOKIES. 

Mrs. Solomon Thatcher, Sr. 

Two cups of sugar, one of butter, one of sour cream, 
three eggs, beat separately, one teaspoon of soda; beat 
cream and yolks well together, then mix soft and roll out 
very thick; bake in a quick oven. 

COOKIES. 

Virginia West, Evanston. 

Two eggs, two teacups sugar, one teacup butter, one 
teacup milk, one nutmeg, one teaspoon cream tartar, one- 
half teaspoon soda; flour to roll. 

WHIG JUMBLES. 

Mrs. W. H. Ovington. 

One teacup and a half of butter; three teacups of 
sugar, one cup of sour cream, four eggs, one teaspoon of 


VALUABLE RECIPES. 


363 


soda dissolved in it, six cups of flour, nutmeg; drop in 
heaping teaspoons on buttered paper in pans. 

JUMBLES. 

Mrs. W. H. Ovington. 

One pound of butter, one pound of sugar, six eggs, 
grated peel of a fresh lemon, flour sufficient to make a 
soft dough; put in teaspoons in papered pans ; on top of 
each cake put a blanched almond, and some coarse lumps 
of crushed sugar before baking. 

RICH JUMBLES. 

Mrs. Kate Johnson. 

One-half pound butter, one-half pound sugar, two eggs 
well beaten, three-quarters pound flour; have plenty of 
rolled sugar on the board, and work little lumps of the 
dough (which is very soft) in it; make into little rings, 
and turn them over into buttered pans and bake with care; 
they will keep for two or three months. 

EXCELLENT JUMBLES. 

Mrs. J. H. Brown. 

One cup butter, two cups sugar, one cup cream, one 
teaspoon soda, one egg, a little bit of nutmeg, flour enough 
to stiffen it so as to bake in rings; bake quickly. 

COCOANUT JUMBLES. 

Mrs. F. 

Two cups of sugar, one of butter, two eggs, small tea¬ 
spoon of soda, mixed with the flour, two cups of cocoanut. 


36 4 


THE HOME COOK HOOK. 


JACKSON JUMBLES. 

Mrs. C. A. Rogers. 

One cup of butter, one cup cream, three cups of sugar, 
five eggs, five cups of flour. 

SAND TAETS. 

Mrs. W. H. Ovington. 

One pound sugar, three-fourths pound of butter, two 
eggs, flour enough to make very stiff: roll them out and 
wet the tops with whites of eggs, then put two almonds 
on each one; sprinkle over them cinnamon and sugar. 

SUGAE DEOPS. 

Mrs. H. M. Buell. 

One pound flour, three-fourths pound of sugar, one-half 
of butter, four eggs, a gill of rose water. To be baked on 
paper. This will make sixty drops. 

COCOANUT DEOPS. 

Mrs. H. M. Buell. 

The meat of one cocoanut, pared and grated, weight of 
the same in sugar, one-half cup of flour, white. 

NO MATTEES. 

M. A. Bingham. 

Three cups sour milk, three tablespoons of cream or 
butter; one cup of sugar; roll about the size of a plate, 
fry in hot lard, cover each with nicely seasoned apple 
sauce ; lay over each other. 


VALUABLE RECIPES. 


365 


CINNAMON WAFERS. 

Mrs. Beyer. 

Two and a half cups of sugar, one-half cup butter, 
three eggs, one tablespoon cinnamon, one-half teaspoon 
soda; put in enough flour to roll out. 

GINGER CAKE. 

Mrs. Mann, Freeport. 

One half cup butter, one of molasses, one of sugar, one 
of cold water, one heaping teaspoon soda, one quart of 
flour. Ginger and salt to taste; drop on the tins and 
bake in a quick oven. 

GINGER COOKIES. 

Mrs. J. O. Knapp. 

One cup of sugar, one of butter, one of molasses, two 
tablespoons ginger, and two teaspoons saleratus dissolved 
in three tablespoons of hot water. Bake quickly. 

GINGER SNAPS. 

Miss Gilbert, Evanston. 

One cup molasses, one-half of sugar, two-thirds of 
butter, one-half of water, one tablespoon ginger, one-half 
teaspoon of alum dissolved in hot water, two teaspoons 
saleratus, dissolved in the molasses; mix the whole, with 
flour enough to roll out nicely. 

GINGER SNAPS. 

Mrs. John Edwards, Rockford. 

One cup of molasses; let it come to a boil, then add 


366 


THE HOME COOK BOOK. 


two teaspoons of soda, when cool; mix one cup of butter, 
three-fourths of sugar, and two eggs well together; then 
add your molasses and two tablespoons of water, two 
tablespoons ginger, some cinnamon, and some cloves, and 
allspice; add flour and roll very thin; bake in a quick 


oven. 


DRINKS. 


The bubbling and loud hissing urn 
Throws up a steaming column ; and the cups 
That cheer, but not inebriate, wait on each ; 
So let us welcome peaceful evening in. 

— Cowper. 


TEA. 

When the water in the tea-kettle begins to boil, have 
ready a tin tea-steeper; pour into the tea-steeper just a 
very little of the boiling water, and then put in tea, allow¬ 
ing one teaspoon of tea to each person. Pour over this 
boiling water until the steeper is little more than half full; 
cover tightly and let it stand where it will keep hot, but 
not boil. Let the tea infuse for ten or fifteen minutes 
and then pour into the tea urn, adding more boiling water, 
in the proportion of one cup of water for every teaspoon 
of dry tea which has been infused. Have boiling water 
in a water pot, and weaken each cup of tea as desired. 
Do not use water for tea that has boiled long. Spring 
water is best for tea, and filtered water next best. 

TEA A LA EUSSE. 

Pare and slice fresh, juicy lemons ; lay a piece in the 

( 367 ) 



368 


THE HOME COOK BOOK. 


bottom of each cup, sprinkle with white sugar and pour 
hot, strong tea over. Or the lemon may be sent around in 
slices with the peel on. No cream is used. 

ICED TEA A LA EUSSE. 

To each glass of tea add the juice of half a lemon fill 
up the glass with pounded ice and sweeten. 

COFFEE. 

Cleanse the coffee, dry and roast the berries evenly but 
quickly, until they are browned to the centre, and are of 
a dark chestnut color. Grind as you use it, keeping the 
rest in a closely covered glass can. Allow one heaping 
tablespoon of ground coffee for every person, and one or 
two over. Mix with the grounds, a part or whole of an 
egg, according to the amount of coffee used. Pour boil¬ 
ing water in the coffee-pot before using, and scald it well; 
then put in the coffee and pour over half as much water 
as will be used. Let the coffee froth up, stir down the 
grounds, and let it boil for about five minutes; then stand 
the coffee-pot where it will be hot (but not to boil the 
coffee), for five or ten minutes longer. Mocha is the 
richest and most delicate flavored coffee. Old Govern¬ 
ment Java is an excellent coffee, and more economical 
than Mocha. An excellent authority in coffee making 
allows to one pound of Mocha coffee, five quarts of water 
made after the above recipe. 

CHOCOLATE. 

Scrape Baker’s chocolate fine, mix with a little cold 
water and the yolks of eggs well beaten ; add this to equal 


VALUABLE RECIPES. 339 

parts of milk and water, and boil well, being careful that 
it does not burn. Sweeten to taste and serve hot. 

SODA CREAM. 

M. G. Rand. 

Two and one-half pounds white sugar, one-eight pound 
tartaric acid, both dissolved in one quart of hot water; 
when cold, add the beaten whites of three eggs, stirring 
well; bottle for use. Put two large spoons of this syrup 
in a glass of cold water, and stir in it one-fourth of a spoon 
of bicarbonate of soda. Any flavor can be put in the 
syrup. An excellent drink for summer. 

RASPBERRY ACID. 

Mrs. G. W. Pitkin. 

Dissolve five ounces of tartaric acid in two quarts ot 
water; pour it upon twelve pounds of red raspberries in 4, 
large bowl; let it stand twenty-four hours; strain it with¬ 
out pressing; to a pint of this liquor add one and a half 
poundsof white sugar; stir until dissolves. Bottle, but do 
not cook for several days, when it is ready for use. Two 
or three tablespoons in a glass of ice water will make 
delicious beverage. 

RASPBERRY VINEGAR. 

Mrs.- W. S. Walker. 

To four quarts red raspberries, put enough vinegar to 
cover, and let them stand twenty-foui. hours; scald and 
strain it; add a pound of sugar to one pint of juice; boil 
it twenty minutes, and bottle; it i? then ready for use and 
will keep years. To one glass of water, add a great 
spoonful. It is much relished b) the sick. Very nice. 

24 


3T0 


THE HOME COOK BOOK. 


KASPBERRY VINEGAR. 

Mrs. Joseph B. Leake. 

Fill a jar with red raspberries picked from the stalks. 
Pour in as much vinegar as it will hold. Let it stand ten 
days, then strain it through a sieve. Don’t press the ber^ 
ries, just let the juice run through. To every pint add 
one pound loaf sugar. Boil it like other syrup; skim, 
and bottle when cold. 

BLACKBERRY SYRUP. 

Mrs. Bausher. 

To one pint of juice, put one pound of white sugar, one- 
half ounce of powdered cinnamon, one-fourth ounce mace, 
and two teaspoons cloves ; boil all together for quarter of 
an hour, then strain the syrup, and add to each pint a 
glass of French brandy. 

LEMON SYRUP. 

Mrs. De Forrest. 

Pare off the yellow rind of the lemon, slice the lemon 
and put a layer of lemon and a thick layer of sugar in a 
deep plate; cover close with a saucer, and set in a warm 
place. This is an excellent remedy for a cold. 

SPLENDID GINGER BEER. 

Mrs. H. L. Bristol. 

Five gallons of water, one-half pound ginger root boiled, 
four pounds sugar, one-eighth pound cream tartar, one 
bottle essence of lemon, one ounce of tartaric acid, one 
quart of yeast. 


VALUABLE BECIPES. 


371 


HOP BEEP. 

Mrs. Dickinson. 

One handful of hops, boil an hour, strain, and add one 
pint of molasses, and enough water to make two gallons. 
When milk-warm, add one cup or cake of yeast; let it 
stand over night; skim and pour it off from the yeast care¬ 
fully ; add one tablespoon of wintergreen, and bottle for use. 


MISCELLANEOUS. 


What does cookery mean ? It means the knowledge 
of all fruits and herbs and balms and spices, and Of all 
that is healing and sweet in fields and groves, and savory 
in meats. It means carefulness, and inventiveness, and 
watchfulness, and willingness, and readiness of appliance. 
It means the economy of your great grandmother and the 
science of modern chemists. It means much tasting and 
no wasting; it means English thoroughness, and French 
art, and Arabian hospitality; and it means, in fine, that 
you are to be perfectly and always ladies — loaf givers; 
and as you are to see imperatively that everybody has 
something pretty to put on, so you are to see even yet 
more imperatively that everybody has something nice to 
eat.'— Ruskin. 


GENERAL HINTS. 

It is a matter of great convenience to have a covered 
tub or pail of sifted flour ready for use. It will save 
half the time in an emergency. 

Always sift soda, when not dissolved in hot water, 
through a fine wire sieve. 

Sugar for fried cakes should be dissolved in the milk, 
to prevent the cake from absorbing the lard while frying. 

( 372 ) 



VALUABLE RECIPES. 


373 


Two kinds of coffee mixed, (Java and Mocha,) are bet- 
cer than one alone ; but should be browned separately. 

Tea should never be boiled, but be sure that the watei 
boils that you use for steeping. From three to five min¬ 
utes is sufficient time; if it stands longer the tea is apt to 
lose its aroma and have the bitter taste of the leaf. 

An old housekeeper of fifty years’ experience thinks 
the very best way of making coffee, is to use the National 
Pot, no egg; nothing to settle is required, simply use a 
muslin bag and let the water boil around it ten or fifteen 
minutes. A very important advantage is, that none of the 
aroma is lost by standing. If the “ gude mon ” of the 
home is late to breakfast, his coffee is just as nice and 
hot as when first made. 

When bread is like a honey comb all through, is the 
time to make it up in loaves. When the loaves do not 
retain the dent of the finger, it is ready for the oven. 

When meats are put in to roast, have no water in the 
pan. When they begin to brown is time enough for 
water. 

Chicken for salad is nicer cut with a knife than chop¬ 
ped in a bowl, and the celery should always be cut with 
a knife. 

If you would be a true economist, do not burn letters, 
envelopes, etc., but tear them across once or twice, and 
put them in the scrap bag for the rag man. 

A silver spoon put into a glass jar, will temper it so 
that it can at once be filled with anything hot, even to the 
boiling point. 

Marion Harland says that putting old and nw milk 


374 


THE HOME COOK BOOK. 


into cake will have a tendency to injure the quality of the 
cake. 

A caution is given by an excellent authority not to put 
glass goblets that have held milk, into hot water, as this 
causes the milk to penetrate the glass and can never be 
removed. 

In furnishing your house, have conveniences for put¬ 
ting away food for preservation. The greatest of the 
many advantages to be derived from modern cookery are 
the many palatable dishes which can be made with the 
remains of cold meat, a few bread crumbs, combined 
with other simple ingredients. It has often been observed 
that a French housekeeper can supply a family, with 
pleasing and nutritious food, of that which forms the 
waste of an ordinary i\merican household. 

We cannot recommend too strongly to young house¬ 
keepers the policy of mixing the sponge for bread at 
night, as the bread will thus be ready for baking early in 
the morning. Otherwise bread-making becomes the 
dread of the housekeeper and the anxiety of the whole 
day. Prepare the potatoes for the sponge at dinner, or 
tea-time, having the flour sifted in the bread pan. If the 
yeast is rapid, and the weather warm, do not mix the 
sponge until late in the evening. In cool weather this 
should be done at tea-time. 

Coffee sacking cut into the shape of mats, and em¬ 
broidered about the borders in simple patterns with 
bright worsted, makes very pretty and useful ornaments, 
especially for bed-room service, to lay in front of dress¬ 
ing bureaus, tables, stands, lounges, etc., thus preventing 


VALUABLE RECIPES. 


375 


the wear of carpets. They should have the border 
threads of the sacking drawn out, to form a fringe, and 
are best lined with a piece of old carpet. 

Very pretty coverings for chair covers are made of 
Turkish toweling, trimmed with fine colored skirt braid, 
stitched neatly on and embroidery each side, forming 
stripes alternately of braid and embroidery; or a border, 
with embroidery, each side of the braid, and a monogram, 
or small piece of simple embroidery in the center. 

Many pretty fancies may be produced from these ma¬ 
terials, as slipper pockets, comb and brush pockets, etc. 

An oil cloth on the kitchen floor will save a good deal 
of Bridget’s time. It is easily kept clean and does not 
absorb dirt and grease. 

The floors of all closets through the house should be 
covered with oil cloth. Dust and moths are not thus 
harbored as when carpets are used, and are much prettier 
than a bare or painted floor. 

Instead of the custom so common of putting fresh 
newspapers on closet and pantry shelves, we would recom¬ 
mend the pretty marbled oil cloth, which is used for 
“ splashers,” “ stand covers,” etc. This is easily cleaned, 
and when the edge is finished with a crocheted border of 
some bright colored worsted, it has a pretty effect hang¬ 
ing over the edge of the shelf. 

An excellent method of preserving a table-cloth clean 
for the longest time is to lay a clean towel under any 
spots immediately after clearing the table, then wash 
the table-cloth with a fresh clean cloth in clean soap suds, 
then rinse it with clear water, dry it as much as possible 


THE HOME COOK BOOK. 


376 


with a clean dry towel, then fold and lay it under a heavy 
weight. In this way a table-cloth may be made to last 
clean for a long time. 

The tea-table is the only meal where the table may be 
laid without a cover. An excellent fancy are the pretty 
crocheted mats for every dish, preserving the polished 
surface of the table from being defaced. When these 
are used a large oval mat for the tea service is appro¬ 
priate. 

Do not use a salver for the tea service. Fringed nap¬ 
kins are the choice for this meal. 

LIME WATER. 

Mrs. E. B. Lynde, Milwaukee. 

One of the most useful agents of household economy, 
if rightly understood, is lime water. Its mode of prepa¬ 
ration is as follows : Put a stone of fresh unslacked lime 
about the size of a half-peck measure into a large stone 
jar or unpainted pail, and pour over it slowly and care¬ 
fully, (so as not to slacken too rapidly,) a teakettle full 
(four gallons,) of hot water, and stir thoroughly; let it 
settle, and then stir again two or three times in twenty- 
four hours. Then bottle carefully, all that can be poured 
off in a clear and limpid state. 

Uses. —It is often sold by druggists as a remedy for 
children’s summer complaints, a teaspoon being a dose in 
a cup of milk, and when diarrhoea is caused by acidity of 
the stomach, it is an excellent remedy, and when put into 
milk gives no unpleasant taste, but rather improves the 
flavor. 



VALUABLE RECIPES. 


377 


When put into milk that might curdle when heated, it 
will prevent its so doing, and can then be used for pud¬ 
dings and pies. A little stirred into cream or milk, after 
a hot day or night, will prevent its turning when used for 
tea or coffee. 

It is unequaled in cleansing bottles or small milk ves¬ 
sels, or babies’ nursing bottles, as it sweetens and purifies 
without leaving an unpleasant odor or flavor. 

A cupful, or even more, mixed in the sponge of bread 
or cakes made over night, will prevent it from souring. 

PRESERVING AUTUMN LEAVES. 

Mrs. C. H. Wheeler. 

These may be easily preserved and retain their natural 
tints, or nearly so, by either of the following methods: 
As they are gathered they may be laid between the leaves 
of a magazine until the book is full, and left with a light 
weight upon them until the moisture of the leaves has 
been absorbed ; two or three thicknesses of paper should 
intervene between the leaves. If the leaves are large or 
in clusters, take newspapers, lay them on a shelf and use 
in the same manner as above. Then dip the leaves into 
melted wax (such as is used for moulding fruits, etc.) into 
which you have put a few drops of turpentine and lay 
upon newspapers to harden perfectly. This will make 
the leaves pliable and natural and gives sufficient gloss. 
Great care should be taken that the wax is of right tem¬ 
perature. This can be ascertained by the first leaf which 
is dipped in. Draw out gently over the pan both sides 
of the leaf and hold it up by the stem. If the wax is 


i 


378 


THE HOME COOK BOOK. 


too hot the leaf will shrivel — if too cool it will harden 
in lumps on the leaf. 

Another method is to iron each leaf with a middling 
hot iron until the moisture is all out of them. Are best 
without varnish. 

SKELETON LEAVES. 

Boil the leaves in equal parts of rain water and soft 
soap until you can separate the pulp from the skin ; take 
them out into clear water; lay the leaf to be cleaned on 
glass, the upper side of the leaf next to the glass; then 
with a tooth-brush remove all pulp and skin, turn the 
leaf and repeat the process; when thoroughly done, put 
the leaf to bleach in this solution: One pound sal soda, 
dissolved in five pints rain water; one-half pound chlo¬ 
ride of lime, in three pints water; allow twenty-four hours 
for the latter to dissolve. Strain out the sediment, and 
pour the clear solution of lime into the solution of sal 
soda. The result will be a thick butter-milk solution, 
otherwise the lime was not strong enough. Filter this 
until it is perfectly clear. For leaves, use one part of 
solution to one part of water; for ferns, use the solution 
full strength. When perfectly white, remove to clear 
water; let stand for several hours, changing two or three 
times; the last water should be a little blue; float out on 
paper, press in books when nearly dry. In mounting use 
mucilage made of five parts of gum arabic, three parts 
white sugar, two parts of starch; add a very little water, 
boil and stir until thick and white. 


VALUABLE RECIPES. 


379 


FOE CEYSTALIZIHG GEASS. 

Mrs. Ludlam, Evanston. 

Take one and one-half pounds of rock alum, pour on 
three pints of boiling water; when quite cool, put into a 
wide-mouth vessel, hang in your grasses, a few at a time. 
Do not let them get too heavy, or the stems will not sup¬ 
port them. You may again heat alum and add more 
grasses. By adding a little coloring, it will give variety. 

CAMPHOE ICE. 

Mrs. A. M. 

One ounce of lard, one ounce spermaceti, one ounce 
camphor, one ounce almond oil, one-half cake of white 
wax; melt and turn into moulds. 

CAMPHOE ICE. 

Mrs. Bartlett. 

One-half ounce each of camphor gum and white wax, 
spermaceti and sweet oil; melt slowly the hard ingre¬ 
dients and then add the oil. 

COLD CEE AM. 

Mrs. Anna Marble. 

Four ounces sweet almond oil, two of rose water, two 
of white wax, two of cocoa butter, two of spermaceti; 
put a bowl in a pan of boiling water; cut the spermaceti, 
white wax and cocoa butter in small pieces; put them in 
the bowl, also the oil and rose water. When melted, stir 
contents until cold. 


380 


THE HOME COOK COOK. 


TO BEAUTIFY TEETH. 

Dissolve two ounces of borax in three pints of boiling 
water, and before it is cold, add one teaspoon of spirits 
of camphor; bottle it for use. A teaspoon of this with 
an equal quantity of tepid water. 

HAIE TONIC. 

Mrs. A. M. 

One-half ounce sugar of lead, one-half of lac sulphur, 
one quart of rose water, six tablespoons castor oil. 

FOE CLEANING HAIE BEUSHES. 

Mrs. C. H. Wheeler. 

Use spirits of ammonia and hot water; wash them well 
and shake the water out, drying on a coarse towel; they 
will look white and clean as new; little or no soap is 

v\ 

needed. 


TO CLEAN HAIE BEUSHES. 

E. A. Forsyth. 

Do not use soap, but put a tablespoon of hartshorn into 
the water, having it only tepid, and dip up and down until 
clean; then dry with the brushes down, and they will be 
like new ones. If you do not have ammonia, use soda; 
a teaspoon dissolved in the water will do very well. 

JAPANESE CLEANSING CEEAM. 

One-fourth pound white castile soap, three ounces 
ammonia, one of ether, one of spirits of wine, one of 
glycerine; cut the soap fine and dissolve in one quart 



VALUABLE RECIPES. 


381 


rain water; then add four quarts rain water, and then all 
the ingredients. For cleansing silks. 

FOR CLOTHES THAT FADE. 

One ounce sugar of lead in a pail of rain water. Soak 
over night. 

TO WASH CALICO. 

Mrs. Edward Ely. 

Blue calicoes or muslins will retain their color if one 
small teaspoon of sugar of lead is put into a pail of water 
and the articles washed in the water. 

BLACK CALICOES. 

Wash black percales or calicoes as usual, rinse in water 
with a strong solution of salt. This will prevent black 
from running, and also colors. 

TO WASH WOOLEN BLANKETS. 

Mrs. J. A. Packard. 

Dissolve soap enough to make a good suds in boiling 
water, add a tablespoon of aqua ammonia; when scald¬ 
ing hot, turn over your blankets. If convenient, use a 
pounder, or any way to work thoroughly through the 
suds without rubbing on a board. Rinse well in hot 
water. There is usually soap enough from the first suds 
to make the second soft; if not, add a little soap and 
ammonia; and after being put through the wringer, let 
two persons, standing opposite, pull them into shape; dry 
in the sun. White flannels may be washed in the same 
way without shrinking. 


382 


THE HOME COOK BOOK. 


TO WASH WOOLEN. 

E. A. Forsyth. 

To every pail of water, add one tablespoon of ammo¬ 
nia, and the same of beef gall; wash out quickly, and 
rinse in warm water, adding a very little beef gall to the 
water. This will remove spots from carpets, making 
them look fresh. 

TO WASH CAEPETS. 

E. A. Forsyth. 

Spread the carpet where you can use a brush; take 
Irish potatoes and scrape them into a pail or tub of water 
and let them stand over night, using one peck to clean a 
large carpet; two pails of water is sufficient to let them 
stand in, and you can add more when ready to use; add 
two ounces of beef gall and use with a brush, as to scrub 
a floor; the particles of potato will help cleanse; when 
dry, brush with a broom or stiff brush. 

WASHING FLUID. 

Mrs. A. P. Iglehart. 

Nine tablespoons unslacked lime, two pounds of sal 
soda, four quarts water; let this simmer half an hour, 
then bottle up. Take a small teacup to a boiler of water. 

WASHING FLUID. 

Mrs. A. W. D. 

One pound sal soda, one pound potash, each dissolved 
in one gallon of water (separately); then mix together 
and bottled. 


VALUABLE RECIPES. 


3S3 


TO MAKE GOOD STARCH. 

Mrs. D. 

Mix the starch with cold water, add boiling water until 
it thickens, then add dessert spoon of sugar, and a small 
piece of butter. Makes a stiff and glossy finish equal to 
laundry. 

AN EXCELLENT HARD SOAP. 

Mrs. Kate Johnson. 

Pour twelve quarts soft boiling water on two and one- 
half pounds of unslacked lime; dissolve five pounds sal 
soda in twelve quarts soft hot water; then mix and let 
them remain from twelve to twenty-four hours. Pour 
off all the clear fluid, being careful not to allow any of the 
sediment to run off; boil three and one-half pounds 
clean grease and three or four ounces of rosin in the 
above lye till the grease disappears ; pour into a box and 
let it stand a day to stiffen and then cut in bars. It is as 
well to put the lime in all the water and then add the 
soda. After pouring off the fluid, add two or three gal¬ 
lons of water and let it stand with the lime and soda 
dregs a day or two. This makes an excellent washing 
fluid to boil or soak the clothes in, with one pint in a 
boiler of water. 


CLEANING SILYER. 

Mrs. O. L. Parker. 

Never put a particle of soap about your silver if you 
would have it retain its original lustre. When it wants 
polish, take a piece of soft leather and whiting and rub 


3SI 


THE HOME COOK BOOK. 


hard. The proprietor of one of the oldest silver estab¬ 
lishments in the city of Philadelphia says that house¬ 
keepers ruin their silver in soap suds, as it makes it look 
like pewter. 

POLISH FOR ZINC OR TIN. 

Mrs. Thos. A. Hill. 

To three pints of water add one ounce of nitric acid, 
two ounces of emery, and eight ounces of pumice stone; 
shake well together. Any druggist will fill it for fifteen 
cents. 

STOVE POLISH. 

Mrs. O. L. Parker. 

Stove lustre, when mixed with turpentine and applied 
in the usual manner, is blacker, more glossy, and more 
durable than when mixed with "any other liquid. The 
turpentine prevents rust, and when put on an old rusty 
stove will make it look as well as new. 

TO EXTRACT INK. 

To extract ink from cotton, silk and woolen goods, 
saturate the spot with spirits of turpentine and let it 
remain several hours ; then rub it between the hands. It 
will crumble away without injuring either the color or 
texture of the article. 

TO TAKE INK OUT OF LINEN. 

Dip the spotted part in pure tallow, melted; then wash 
out the tallow and the ink will disappear. 


VALUABLE RECIPES. 


385 


PATENT SOAP. 

Mrs. Ludlam. 

Five pounds hard soap, one quart ley, one-fourth ounce 
pearl-ash; place on the fire and stir well until the soap is 
dissolved; add one-half pint spirits turpentine, one gil! 
spirits hartshorn and stir well. It is then fit for use. The 
finest muslin may be put to soak in this suds, and if left 
for a time will become beautifully white. A small portion 
of soap put into a little hot water, and a flannel cloth will 
save hard labor and a brush in cleaning paint. One who 
has tried it thinks it worth the price of the book. 

FOP BLEACHING COTTON CLOTH. 

Mrs. C. H. Wheeler. 

One pound chloride of lime, dissolved and strained; 
put in two or three pails water; thoroughly wet the cloth 
and leave it in over night; then rince well in two waters. 
This will also take out mildew, and is equally good for 
brown cotton or white that has become yellow from any 
cause, and will, not injure the fabric. 

TO REMOVE TAR. 

Rub well with clean lard, afterwards wash with soap 
and warm water. Apply this to either hands or clothing. 

JAVELLE WATER FOR MILDEW STAINS. 

One pound of chloride of lime, two of washing soda, 
two gallons of soft water; pour one gallon of boiling water 
to the ingredients to dissolve them, adding the cold water 
when dissolved. 

25 


386 


THE HOME COOK BOOK. 


COLOEING COTTON CAEPET EAGS. 

Mrs. S. I. Parker, Channahon, Ill. 

Blue. —For five pounds of cloth, take five ounces of 
copperas, with two pails of water in a tin or copper boiler; 
set it over the fire till the copperas is dissolved and it be¬ 
gins to heat, then put in the cloth, stirring it frequently 
till it boils, one-half or three-fourths of an hour; then re¬ 
move the cloth where it can drain; pour away the cop¬ 
peras water and take two ounces of prussiate of potash in 
about two pails of water in the same vessel; when it is 
well dissolved and hot, put in the cloth from the copperas 
water, stirring it thoroughly till it boils, one-half an hour, 
then remove the cloth; add (with care and caution, on 
account of the spattering which ensues,) one tablespoon 
of oil of vitroil, and stir it well in the dye; replace the 
cloth, stirring it briskly till it has boiled one-half an hour v 
Should be well rinsed and washed in clear water to pre¬ 
vent the dye from making it tender after coloring. 

Yellow. —For five pounds of cloth, dissolve one-half 
pound of sugar of lead in a tub of warm water and twelve 
ounces of bichromate of potash in another tub of cold 
water; soak, rinse, and wring the cloth in the lead water 
first, then in the other, and return from one to the other 
till the right shade of color is obtained. 

Orange. —Dip the yellow colored cloth into strong lime 
water—if it should not turn, boil it, rinse all well. 

Green. —Put your blue cloth in the yellow dye in the 
same manner as for coloring yellow. Old calico will take 
a darker shade of blue or green in the same dye with the 
white cloth. 


VALUABLE RECIPES. 


387 


TO BOIL CORN BEEF. 

Mrs. E. A. Forsyth. 

Put into boiling water when you put it on to cook, and 
do not take it out of the pot when done, until cold. This 
will leave the meat juicy, instead of dry, when cold. 

TO PREVENT RED ANTS. 

Put one pint of tar in an earthen vessel, pour on it two 
quarts of boiling hot water, and place it in your closet. 

FOR PRESERVING EGGS. 

Mrs. B. F. Adams. 

To one pint of unslaked lime and one pint of salt, pour 
one pail of boiling water; when cold, pour over the eggs, 
having placed them in a jar or tub, with the small end of 
the egg down. 

CLEANING MARBLE. 

Mrs. Gray. 

Dissolve a large lump of Spanish whiting in water which 
has previously dissolved a teaspoon of washing soda, take 
only sufficient water to moisten the whiting, and it will 
become a paste; with a flannel cloth rub the marble well, 
leaving it on for a while and repeating the process two or 
three times, if necessary. Wash off with soap and water, 
then dry the marble well and polish with a soft duster. 

FURNITURE POLISH. 

No. i. Shellac varnish, linseed oil and spirits of wine, 
equal parts. No. 2. Linseed oil, alcohol, equal parts. 


388 


THE HOME COOK BOOK. 


No. 3. Linseed oil five ounces, turpentine two ounces, 
oil of vitriol one-half ounce. 

CLEANING WHITE PAINT. 

Mrs. C. H. Wheeler. 

Spirits of ammonia, used in sufficient quantity to soften 
the water and ordinary hard soap, will make the paint 
look white and clean with half the effort of any other 
method I have ever tried. Care should be taken not to 
have too much ammonia, or the paint will be injured. 

HAND SOAP. 

Mrs. Mary A. Odell. 

Six pounds of clean grease, six pounds of sal soda, 
three pounds of stone lime; slake the lime and put it into 
four gallons of soft water; add the sal soda, and when 
dissolved let it settle. Pour off the water into an iron 
kettle, and add the grease melted, and boil. If the soap 
does not come after boiling a few minutes, add more soft 
water till it is of the consistency of honey. Wet a tub 
and pour the hot soap into it. When cold, cut it into 
pieces and lay it away to dry. Always make soap in sj? 
iron kettle. 


THE SICK ROOM. 


Egg Gruel. —Boil eggs from one to three hours until 
hard enough to grate; then boil new milk and thicken 
with the egg, and add a little salt. Excellent in case of 
nausea.— Mrs. Bartlett. 

Gruel for Infants. —To make a gruel for infants suf¬ 
fering from marasmus, take one pint of goat’s milk and 
the yolks of two eggs boiled sufficiently hard to reduce to 
an impalpable powder; add a pint of boiling water, a lit¬ 
tle salt or sugar, and administer by a nursing bottle.— Dr. 
Small. 

Beef Tea. —To one pound of lean beef add one and 
one-half tumblers of cold water; cut the beef in small 
pieces, cover and let it boil slowly for ten minutes, and 
add a little salt after it is boiled. Excellent. 

Beef Jelly for Invalids. —Three small onions, three 
small or one and one-half large carrots, a few whole cloves 
and black pepper, one small teaspoon of sugar, one slice 
of ham, two calf’s feet, one and a half pounds of beef. 
Put in the onions and other ingredients in succession. 
Place the ham on top, then the calf’s feet, and lastly the 

beef; no water; put on the side of the range, and let it 

( 389 ) 



390 


THE HOME COOK BOOK. 


stand until reduced to a soft mass, then add a quart of 
water and let it boil one hour; strain and let stand until 
cold, when take off the fat. Use by dissolving a little 
in hot water.— Mrs. J. A. Ellis. 

Panada. —Two thick slices of stale bread half an inch 
in thickness; cut off the crust, toast them a nice brown, 
cut them into squares of two inches in size, lay them in a 
bowl, sprinkle a little salt over them and pour on a pint of 
boiling water. 

Remedy for Cancer. —Col. Ussery, of the Parish of 
De Soto, informs the editor of the Caddo, Gazette , that he 
fully tested a remedy recommended by a Spanish woman, 
native of the country. Take an egg and break it, pour 
out the white, retaining the yolk in the shell; put in salt, 
mix with the yolk as long as it will receive it; stir them 
together until the salve is formed; put this on a piece of 
sticking plaster and apply it to the cancer twice a day. 

A citizen of Philadelphia using a weak solution of cars 
bolic acid as a wash to neutralize the offensive odor aris¬ 
ing from a cancer, discovered that the latter was removed 
by the application. The solution consisted of one-fourth 
of an ounce of acid diluted in a quart of water.— Mrs. R. 
A. Sibley. 

Fever and Ague. —Four ounces galangal root in a quart 
of gin, steeped in a warm place; take often.— Mrs. R. A. 
Sibley. 

Small Pox Remedy. —The following remedy a friend 
tried in Ohio in a case of confluent small pox, when the 


VALUABLE RECIPES. 


391 


doctor bad little hope of saving the patient, and it saved 
the woman’s life. The remedy is sure in scarlet fever. 
“ I herewith append a recipe which has been used to my 
own knowledge in a hundred cases. It will prevent or 
cure the small pox, even though the pittings are filling. 
When Jenner discovered cow pox in England, the world 
of science hurled an avalanche of fame upon his head, 
and when the most scientific school of medicine in the 
world (that of Paris), published this panacea for the small 
pox, it passed unheeded. It is unfailing as fate, and con¬ 
quers in every instance. It is harmless when taken by a 
well person. It will also cure scarlet fever. Take sul¬ 
phate of zinc, one grain ; fox glove ( digitalis ) one grain; 
half a teaspoon of water. When thoroughly mixed, add 
four ounces water. Take a spoonful every hour, and 
either disease will disappear in twelve hours. For a child, 
smaller doses, according to age.” 

For Hydrophobia. —Franklin Dyer, a highly respec¬ 
table farmer of Galena, Kent county, Md., gives the fol¬ 
lowing as a sure cure for the bite of a mad dog. He has 
tested it with most gratifying results: Elecampane is a 
plant well known and found in many gardens. Imme¬ 
diately after being bitten, take one and a half ounces of 
the root of the plant, the green root is preferable. The 
dried, to be found in drug stores, will answer; bruise it, 
put it in a pint of fresh milk, boil down to half a pint, 
strain, and when cold, drink it, fasting at least six hours 
afterwards. The next morning repeat the dose, fasting, 
using two ounces of the root. On the third morning, take 
another dose prepared as the last, and this will be suffi- 


392 


THE HOME COOK BOOK. 


cient. After each dose, nothing to be eaten for at least 
six hours. I had a son who was bitten by a mad dog 
eighteen years ago, and four other children in the neigh¬ 
borhood were also bitten. They took the above, and are 
now alive and well. I have known many who were cured. 
It is supposed that the root contains a principle, which, 
being taken up by the blood in its circulation, counteracts 
or neutralizes the deadly effect of the virus of hydro¬ 
phobia. I feel so much confidence in this simple remedy 
that I am willing you should give my name in connection 
with this statement. 

v\ 

For Felon. —Take common rock salt, as used for 
salting down pork or beef, dry in an oven, then pound it 
fine and mix with spirits of turpentine in equal parts; 
put it in a rag and wrap it around the parts affected ; as 
it gets dry, put on more, and in twenty-four hours you are 
cured. The felon will be dead. No harm to try it, as I 
have with success. 

Cure for Neuralgia. —A friend who suffered horrible 
pains from neuralgia, hearing of a noted physician in 
Germany who invariably cured the disease, went to him, 
and was permanently cured after a short sojourn. The 
doctor gave him the remedy, which was nothing but a 
poultice and tea made from our common field thistle, 
The leaves are macerated and used as a poultice on the 
parts affected, while a small quantity of the same is boiled 
down to the proportion of a quart to a pint, and a small 
wine glass of the decoction drank before each meal. Our 
friend says he has never known it to fail of giving relief 


VALUABLE RECIPES. 


393 


while in almost every case it has effected a cure. God 
gave herbs for the healing of the nations. 

For Hoarseness. —Squeeze the juice of half a lemon 
in a pint bowl, add loaf sugar (two tablespoons), one full 
teaspoon of glycerine, and one full tablespoon of whisky; 
pour over this boiling hot water to nearly fill the bowl, and 
drink hot just before going to bed. 

For Sore Throat. —Cut slices of salt pork or fat 
bacon; simmer a few moments in hot vinegar, and apply 
to throat as hot as possible. When this is taken off, as 
the throat is relieved, put around a bandage of soft flannel. 
A gargle of equal parts of borax and alum, dissolved in 
water, is also excellent. To be used frequently. 

Healing Lotion. —One ounce glycerine, one ounce 
rose-water, ten drops carbolic acid. This preparation 
prevents and cures chapping of the skin, and at the same 
time bleaches it. It is also excellent for sore lips and 
gums. I consider it an indispensable adjunct to the toilet 
table.— Mrs. A. Yocum, Cairo, Ill. 

To stop Bleeding. — A handful of flour bound on the 
cut.— Mrs. A. M. 

To Prevent Contagion from Eruptive Diseases.— 
Keep constantly, in plates or saucers, sliced raw onions 
in the sick room, if possible. As fast as they become 
discolored, replace by fresh ones. During any epidemic 
of skin diseases that are eruptive, onions, except those 
taken fresh from the earth, are unsafe, as they are pecu¬ 
liarly sensitive to disease. 


394 


THE HOME COOK BOOK. 


To Restore from Stroke of Lightning. —Shower 
with cold water for two hours; if the patient does not 
show signs of life, put salt in the water, and continue to 
shower an hour longer. 

For Toothache. —Of powdered alum and fine salt, 
equal quantities; apply to the tooth and it will give speedy 
relief.— Mrs. Bartlett. 

For Headache. —Pour a few drops of ether on one- 
half ounce of gum camphor and pulverize; add # to this 
an equal quantity of carbonate ammonia pulverized; add 
twenty drops peppermint; mix and put in an open- 
mouthed bottle and cork.— Mrs. A. M. Gibbs. 

Salve for Chilblains. —Fry out nicely a little mutton 
tallow; into this while melted, and after it is nicely 
strained, put an equal quantity of coal oil; stir well 
together while it is cooling. 

To Remove Discoloration from Bruises. —Apply a 
cloth wrung out in very hot water, and renew frequently 
until the pain ceases. Or, apply raw beefsteak. 

Cure for Wasp Sting. —Apply a poultice of saleratus 
water and flour, and bind on the sting. Apply slices of 
raw onion for a bee sting. 

Cure for Summer Complaint. —Two ounces tincture 
rhubarb, one of paregoric, one-half of essence of pep¬ 
permint, one-half of essence of annis, one-half of pre¬ 
pared chalk. Dose for adult, one teaspoon in a little 
water; take as often as needed.— Mrs. L. Bradley. 


VALUABLE RECIPES. 


395 


The best Deodorizer. —Use bromo-chloralum in the 
proportion of one tablespoon to eight of soft water; dip 
cloths in this solution and hang in the rooms; it will 
will purify sick rooms of any foul smells. The surface of 
anything may be purified by washing well and then rub¬ 
bing over with a weakened solution bromo-chloralum. 

A weak solution is excellent to rinse the mouth with 
often, when from any cause the breath is offensive. It is 
also an excellent wash for sores and wounds that have an 
offensive odor. 

To Destroy Bed Bugs, Moths and Other Vermin. 
—Dissolve alum in hot water, making a very strong solu¬ 
tion ; apply to furniture or crevices in the walls with paint 
brush. This is sure destruction to these noxious vermin, 
and invaluable because easily obtained; is perfectly safe 
to use, and leaves no unpleasant traces behind. When 
you suspect moths have lodged in the borders of carpets, 
wet the edges of the carpets with a strong solution; 
whenever it reaches them, it is certain death. 


BILLS OF FARE 


In the accompanying Bills of Fare, the arrangement of the various 
courses will be suggested by the form in which they are given: 

MENU. 

BREAKFAST.-No. 1. 

Fine Hominy. Buttered Toast. 

• Beefsteak. 

French Rolls. Potatoes a la Creme. 

Buckwheat Cakes. 

Tea. Coffee. Chocolate. 

BREAKFAST—No. 2. 

Broiled Spring Chickens. 

Parker House Rolls. Saratoga Potatoes. 

Scrambled Eggs. Fried Oysters. 

Rye and Indian Loaf. 

Coffee. Tea. Chocolate. 

BREAKFAST-No. 3. 

White Fish. Potatoes. 

Muffins. 

Fried Ham. Egg Omelette. 

Coffee. Tea. Chocolate. 

LUNCHES. 

LUNCH PARTY-No. 1. 

Beef Tea, served in small porcelain cups. 

Cold Chicken and Oyster and other forms of Croquettes. 
Chicken Salad. Minced Ham Sandwiches. 

Escalloped Oysters. 

Tutti Frutti. Chocolate Cream. 

Cake Basket of Mixed Cake. 

Mulled Chocolate. 

Mixed Pickles. Biscuits, etc. 

Ice Cream and Charlottes can either be added or substituted. For 

twenty guests, allow one gallon. 

(396) 



BILLS OF FARE. 


397 


LUNCH FABTY-No. 2. 

Oyster Pie. Boiled Partridge. Cold Ham. 

Sweet Pickles. Sandwiches. 

Pound and Fruit Cake. Pyramids of Wine Jelly. 

Blanc Mange. Snow Jelly. 

Pineapple Flummery. 

Kisses. Macaroons. Ice Cream. 

DINNERS. 

DINNER —No. 1. 

FIRST COURSE. 

Oyster Soup, with Celery. 

SECOND COURSE. 

Roast Turkey. 

Croquettes of Rice. Sweet and Irish Potatoes. 

THIRD COURSE. 

Quail on Toast. 

Vegetables. Pickles. Escalloped Tomatoes. 

Macaroni. Jelly. 

DESSERT. 

Almond Pudding. 

Mince Pie. Lemon Pie. 

Cheese. Fruits. Nuts. 

Coffee. 

DINNER-No. 2. 

FIRST COURSE. 

Raw Oysters. 

White and Brown Soup. 

SECOND COURSE. 

Boiled White Fish, with Sauce and Sliced Lemon. 

THIRD COURSE. 

Roast Beef. 

FOURTH COURSE. 

Roast Turkey. Ducks. 

Vegetables in season. Croquettes of Rice or Hominy. 

Cranberry Sauce. Currant Jelly. 

DESSERT. 

Cream Custard. Lemon Pie. 

Fruits. Nuts. 

Coffee. 


398 


BILLS OF FAKE. 


TEA COMPANY 

TEA COMPANY —No. 1. 

Tea. Coffee. Chocolate. 

Biscuits. 

Oyster Sandwiches. Chicken Salad. 

Cold Tongue. 

Cake and Preserves. 

Ice Cream and Cake later in the evening. 

TEA COMPANY—No. 2. 

Tea, Coffee, or Chocolate. 

Escalloped or Fried Oysters. Muffins. 

Sliced Turkey and Ham. 

Cold Biscuits. 

Sardines and Sliced Lemons. 

Thin slices of Bread, rolled. Sliced Pressed Meats. 

Cake in variety. 

SUPPERS. • 

SUPPER —No. 1. 

Cold Roast Turkey. Chicken Salad. 

Quail on Toast. 

Ham Croquettes. Fricasseed Oysters. 

Charlotte Russe. Vanilla Cream. 

Chocolate Cake. Cocoanut Cake. 

Mixed Cakes. 

Fruit. 

Coffee and Chocolate. 

SUPPER-No. 2. 

Cold Roast Partridges or Ducks. 

Oyster Patties. Cold Boiled Ham. Dressed Celery, 
Oysters or Minced Ham Sandwiches. 

Raw Oysters. Chicken Croquettes or Fricasseed Oysters. 
Wine Jelly. Ice Cream. Biscuit Glace. Cakes. 

Fruits. Chocolate. Coffee. 

Pickles and Biscuits. 


VALUABLE RECIPES. 


399 


Allowance of Supplies for an Entertainment. 

In inviting guests, it is safe to calculate that out of one hundred 
and fifty, but two-thirds of the number will be present. If five hun¬ 
dred are invited, not more than three hundred can be oounted upon 
as accepting. 

Allow one quart of oysters to every three persons present. Five 
chickens [or, what is better, a ten pound turkey, boiled and minced], 
and fifteen heads of celery, are enough for chicken salad for fifty 
guests ; one gallon of ice cream to every twenty guests ; one hundred 
and thirty sandwiches for one hundred guests ; and six to ten quarts 
of wine jelly for each hundred. For a company of twenty, allow 
three chickens for salad ; one hundred pickled oysters; two moulds 
of Charlotte Russe ; one gallon of cream ; and four dozen biscuits, 


Cold Lunches for Washing Days, or Other Days of 

Extra Labor. 

Lunch No. i.—C old corn beef, nicely sliced ; baked potatoes ; 
bread, butter and pickles. Dessert — mince pie and cheese. 

Lunch No. 2. —Chicken pie , baked potatoes ; rolled bread or 
biscuit. Dessert—cake and custard. 

Lunch No. 3. —First course : Raw oysters, with lemon and crack¬ 
ers. Second course: Cold veal, with jelly and Saratoga potatoes; 
bread and butter. Dessert — cherry pie with cheese. 

Lunch No. 4. —Casserole of fish, with mushroom cutsup; bread 
and butter. Dessert — pie with cheese. 


Economical Dinners. 

Sunday. —Roast beef, potatoes and greens. Dessert — pudding or 
pie, cheese. 




400 


THE HOME COOK BOOK. 


Monday. —Hashed beef, potatoes and bread pudding. 

Tuesday. —Broiled beef, vegetables, apple pudding. 

Wednesday. —Boiled pork, beans, potatoes, greens, and pie or rice 
pudding. 

Thursday. —Roast or broiled fowl, cabbage, potatoes, lemon pie, 
cheese. 

Friday. —Fish, potato croquettes, escalloped tomatoes, pudding. 

Saturday. —A la mode beef, potatoes, vegetables, suet pudding 
and mince pie, cheese. 


Cleveland’s 
Baking Powder, 


Manufactured originally by Cleveland Brothers, Albany, N. Y., 
now by the Cleveland Baking Powder Company, New York, 


has been used by American housewives for twenty-five 
years, and those who have used it longest praise it most 

It is perfectly pure and wholesome. 

Its composition is stated on every can. 

It is always uniform and reliable. 

It does the most work and the best work. 

It is the strongest of all pure cream of tartar pow¬ 
ders, as shown by the U. S. and Canadian Govt. Reports. 

All the leading teachers of cookery and writers on 
domestic science use and recommend it, as: — 


Mrs. Sarah T. Rorer, 

Prin. Philadelphia Cooking School. 

Mrs. Carrie M. Dearborn, 

Late Prin. Boston Cooking School. 


Mrs. Emma P. Ewing, 

Principal Chautauqua School of Cookery. 

Mrs. D. A. Lincoln, 

Author of “ Boston Cook Book.” 


Miss Fannie M. Farmer, 

Principal Boston Cooking School. 


Miss C. C. Bedford, 

Superintendent New York Cooking School. 


Marion Harland, Mrs. Eliza R. Parker, 

Author of “Common Sense in the Household.” Autnor of “Economical Housekeeping.” 
Miss Kate E. Whitaker, Supt. of Cookery in Public Schools, San Francisco, Cal. 

Our book of 400 choice receipts mailed free. Send stamp and address. 
Cleveland Baking Powder Company, 81 & 83 Fulton Street, New York. 


ESTABLISHED 1780 . 


Walter Baker & Co., 



LIMITED 

Dorchester, Mass., U. S. A. 

The Oldest and Largest Manufacturers of 

PURE, HIGH GRADE 


ON THIS CONTINENT. 


No Chemicals are used in their manu¬ 
factures. 

Their Breakfast Cocoa is absolutely pure, 
delicious, nutritious, and costs less than one 
cent a cup. 

Their Premium No. I Chocolate is the 

best plain chocolate in the market for family use. 

Their German Sweet Chocolate is good 
to eat and good to drink. It is palatable, nutri¬ 
tious and healthful; a great favorite with children. 


Baron von Liebig, one of the best known writers on diatetics, says: 

“ It rCocoa]is a perfect food, as wholesome as delicious, a beneficent restorer of 
exhausted power; but its quality must be good, and it must be carefully prepared. 
It is highly nourishing and easily digested, and is fitted to repair wasted strength, pre¬ 
serve health and prolong life. It agrees with dry temperaments and convalescents; 
with mothers who nurse their children; with those whose occupations oblige them to 
undergo severe mental strains; with public speakers and with all those who give to 
work a portion of the time needed for sleep. It soothes both stomach and brain, and 
for this reason, as well as for others, it is the best friend of those engaged in literary 
pursuits.” 


Consnmers should ask for and be sure that they get the genuine 

WALTER BAKER & CO/S 


Goods, made at DORCHESTER, MASS., U. S. A. 








Stickney & Poor Spice Co. 


I/JugMg, ppice?, Exacts?, 

CREAM OF TARTAR, HERBS, Etc. 



# - — 

THE LARGEST GRINDERS OF PURE SPICES IN THE WORLD. 


GOLD MEDKLS, 1390-1592. 

































































































































THE HYGIENIC REFRIGERATORS 


(PATENTED.) 

Gold Medal Award, Atlanta Exposition, 1895* 


> | r HE Most Perfectly 
Sanitary Refrigera¬ 
tors made. 

AAA 

Sold by first-class dealers* 

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Write for Catalogue B. 

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Manufactured by * * . 



Removable 
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COM PARTM ENTS. 


THE HYGIENIC REFRIGERATOR CO., 

35 Hanover St., BOSTON, MASS. 


A Perfect Tea. Kettle. 

Cast In one piece from Special Hard Aluminum Meta l* 

LIGHT AS A COPPER KETTLE. 

Will not rust, corrode, chip, crack, or break. 

Cover opened and closed by one 
operation of handle. (See cut.) 

WE ARE THE SOLE MANUFACTURERS. 

The Best is the Cheapest. 

Send for prices. 

HILL, MHITNEY & CO., 

BOSTON, MKSS, 






















































THE ROYAL HUB RANGE. 

OUR LATEST PRODUCTION. 


An entirely new range with all the known improvements up to 
date. This range is used exclusively by the Boston Cooking School, 
and the following letter from the Principal is the strongest testimonial 
ever given on cooking ranges. 



The Boston Cooking School, 174 Tremont Street, 
Boston, Mass., January 25, 1895. 

Smith & Anthony Co. — Gentlemen: Your New Royal Hub 
Ranges, which I use both in class and lecture work, are giving such 
complete satisfaction that it is my pleasure to highly recommend them. 
Never before have I been able to do so large an amount of work with 
so small an amount of fuel. Very truly, 

Fannie Merritt Farmer, Principal. 

The ROYAL HUB is large, well proportioned, beautifully 
designed, and extremely convenient to work over. If your dealer 
does not keep it, write us or call at our double stores. 


48, 50, 52 & 54 Union Street . . BOSTON. 


SMITH & ANTHONY CO., 

Makers of Hub Ranges and Heaters. 






















I 


THE AMERICAN KITCHEN MAGAZINE 

Monthly, $1.00 a year. 


This is one of the magazines which it is good to have in the 
household.— Toledo Blade. 

Handsome to look at, and eminently sensible and useful in its 
contents.— The Congregationalist. 

It is the best magazine of the kind I have ever seen.— Teacher of 
Cookery , Philadelphia. 

Its pages are filled with the cream of domestic science.— Unioti 
Signal. 

It is full of excellent papers, which have the merit of being practi¬ 
cal as well as readable, and not one but is worth the subscription 
price for the whole year.— Saturday Evening Herald, Chicago. 

Setul for a sample to 

THE HOME SCIENCE PUBLISHING CO., 

485 Tremont Street, Boston, Mass. 


Silver, Burdett & Company, 

PUBLISHERS OF 

SCHOOL AND COLLEGE TEXT=BOGKS, MUSIC INSTRUCTION 
BOOKS, CHARTS, BOOKS OF REFERENCE, 

AND TEACHERS’ HELPS. 


STANDARD MISCELLANEOUS PUBLICATIONS. 

Our Illustrated Catalogues and Descriptive Circulars free 
on application. Correspondence cordially invited. 

SILVER, BURDETT & COMPANY, Publishers, 

110=112 Boylston Street, Boston. 

NEW YORK: CHICAGO: PHILADELPHIA: 

31 East 17th Street. 262-264 Wahash Avenue. 1028 Arch Street. 

















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